I always like the look of the stuff Simon Rimmer cooks on something for the weekend and finally tried a recipe, the one from yesterday - my it was lovely.
Comes out very green though - would be good if you needed something for a halloween party.
havent worked out what the syns would be, but it serves 4, and I'm guessing the only syns would be from the coconut milk (so whatever 1/4 can coconut milk syns would be)
Would the spinach be enough to count as 1/3 superfree on EE? It looked like loads before it was blended into the coconut milk
For the curry paste
· 1 onion, quartered.
· 4 bird’s-eye chillies
· 1 tsp ground coriander
· 2 tsp tamarind pulp , mixed to a paste with 1 tbsp water
· 1 tbsp caster sugar - I used sweetner
For the curry
· 2 tbsp vegetable oil - (Frylight)
· 1 x 400ml/14fl oz can coconut milk (Reduced fat)
· 400g/14oz spinach
· handful fresh mint
· small bunch fresh coriander
· 1 garlic clove
· pinch salt
· 3 chicken breasts, cut into large chunks
· 200g/7oz potatoes
To serve
· cooked basmati rice
· naan bread (I didnt use any naan bread)
Preparation method
1. For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind, and sugar in a food processor to a fine paste.
2. For the curry, heat the oil (Frylight) in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.
3. Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for five minutes. (Add a little water or stock if the mixture is too thick.)
4. Add the potatoes and chicken and cook for a further 20 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Serve the curry with rice and naan bread.
Comes out very green though - would be good if you needed something for a halloween party.
havent worked out what the syns would be, but it serves 4, and I'm guessing the only syns would be from the coconut milk (so whatever 1/4 can coconut milk syns would be)
Would the spinach be enough to count as 1/3 superfree on EE? It looked like loads before it was blended into the coconut milk
For the curry paste
· 1 onion, quartered.
· 4 bird’s-eye chillies
· 1 tsp ground coriander
· 2 tsp tamarind pulp , mixed to a paste with 1 tbsp water
· 1 tbsp caster sugar - I used sweetner
For the curry
· 2 tbsp vegetable oil - (Frylight)
· 1 x 400ml/14fl oz can coconut milk (Reduced fat)
· 400g/14oz spinach
· handful fresh mint
· small bunch fresh coriander
· 1 garlic clove
· pinch salt
· 3 chicken breasts, cut into large chunks
· 200g/7oz potatoes
To serve
· cooked basmati rice
· naan bread (I didnt use any naan bread)
Preparation method
1. For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind, and sugar in a food processor to a fine paste.
2. For the curry, heat the oil (Frylight) in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.
3. Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for five minutes. (Add a little water or stock if the mixture is too thick.)
4. Add the potatoes and chicken and cook for a further 20 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Serve the curry with rice and naan bread.