Looking for a curry reciepe low in syns
- Thread starter chantsy86
- Start date
bilsat
Really likes to cook
Pete's Peanut Curry
Pete’s Peanut Curry
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
150g Pre-cooked chicken (s) (ff)
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp sweetener
2 Garlic cloves (sff)
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
2cm piece of ginger, grated
200mL hot water
400g chopped tomatoes (s) (sff)
Handful of coriander
Method
In a frying pan sprayed with Fry Light, cook the chicken until browned, remove and set aside.
Spray the frying pan again with fry Light, cook onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes then add the chicken, tomatoes & sweetener, cook for 10 mins. Place the stockpot on top of the cooking food and allow to infuse.
Add the peanut butter and the 200mL of water mix well & cook on a medium heat until the chicken is hot, and the sauce has thickened, sprinkle the coriander over the food.
Serve with rice & side salad.
(Finish the meal with chilled melon)
Pete’s Butternut Squash Curry (Revisited)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Chilli, finely chopped (s) (sff)
1 Garlic clove, sliced (sff)
1 Knorr “herb” stockpot
1 Knorr Chicken stockpot, made into stock with 500mL water
1” Cube of ginger, finely sliced
1tsp cumin
1tsp coriander
1tsp turmeric
1tsp garam masala
1tsp Hot Madras curry powder
1tbsp Sweetener
250g Pre-cooked chicken, cubed (s) (sff)
350g Butternut Squash, cut into cubes, not peeled (s) (sff)
400g Chopped Tomatoes (s) (sff)
Method
In a large saucepan sprayed with Fry Light cook the onions, garlic, chilli & ginger until soft.
Add the butternut squash, tomatoes, sweetener, and cook for 20 mins, add the herb stockpot and allow to infuse.
Add all spices except the garam masala, chicken stock & bring to the boil, cook for 5 mins then remove from the heat, using a hand blender reduce to a liquid, add the chicken & simmer for 15 mins, add the garam masala & continue simmering for a further 5 mins, serve with rice.
Pete’s Beef Curry Dopiaza-2
Serves 4
Ingredients
225g long grain rice (ff)
400g chopped tomatoes (s)(sff)
450g stewing steak with the fat removed (ff)
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1tbsp sweetener
1 cup of peas (ss)(ff)
2tsp curry powder
4 large onions, 2 finely chopped, 2 sliced (s)(sff)
4 cardamom seeds
2 garlic cloves, finely chopped (sff)
Knorr Dark Stock pot with 300mL water
Method
In a mortar & pestle, crush the seeds and set to one side.
Dry fry the meat to remove the fat, cook until brown then set aside.
Fry the finely chopped onions in a saucepan sprayed with Fry Light, add the fenugreek powder, cook the onions until brown, add the garlic, return the meat to the pan, and add the crushed spices and the other spices, except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat for 10mins then add the tomatoes, stock & sweetener, cook for 40mins then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
Pete’s Peanut Curry
(Adopted from Tesco’s real food booklet)
Not suitable for people with nut allergies
Serves 2
Ingredients
150g Pre-cooked chicken (s) (ff)
1 Onion (s) (sff)
1 chilli, deseeded & finely chopped (s) (sff)
1 Pepper, finely chopped (s) (sff)
1 Knorr “herb stockpot”
1tsp cumin
1tsp coriander
1tsp turmeric
1tbsp madras curry powder
1tbsp sweetener
2 Garlic cloves (sff)
2tbsp smooth/crunchy peanut butter 9syns/2=4.5syns each person
2cm piece of ginger, grated
200mL hot water
400g chopped tomatoes (s) (sff)
Handful of coriander
Method
In a frying pan sprayed with Fry Light, cook the chicken until browned, remove and set aside.
Spray the frying pan again with fry Light, cook onion, garlic, ginger & chilli until soft.
Add the cumin, turmeric, curry powder & coriander, cook for 2 minutes then add the chicken, tomatoes & sweetener, cook for 10 mins. Place the stockpot on top of the cooking food and allow to infuse.
Add the peanut butter and the 200mL of water mix well & cook on a medium heat until the chicken is hot, and the sauce has thickened, sprinkle the coriander over the food.
Serve with rice & side salad.
(Finish the meal with chilled melon)
Pete’s Butternut Squash Curry (Revisited)
Serves 2
Ingredients
1 Onion, finely chopped (s) (sff)
1 Chilli, finely chopped (s) (sff)
1 Garlic clove, sliced (sff)
1 Knorr “herb” stockpot
1 Knorr Chicken stockpot, made into stock with 500mL water
1” Cube of ginger, finely sliced
1tsp cumin
1tsp coriander
1tsp turmeric
1tsp garam masala
1tsp Hot Madras curry powder
1tbsp Sweetener
250g Pre-cooked chicken, cubed (s) (sff)
350g Butternut Squash, cut into cubes, not peeled (s) (sff)
400g Chopped Tomatoes (s) (sff)
Method
In a large saucepan sprayed with Fry Light cook the onions, garlic, chilli & ginger until soft.
Add the butternut squash, tomatoes, sweetener, and cook for 20 mins, add the herb stockpot and allow to infuse.
Add all spices except the garam masala, chicken stock & bring to the boil, cook for 5 mins then remove from the heat, using a hand blender reduce to a liquid, add the chicken & simmer for 15 mins, add the garam masala & continue simmering for a further 5 mins, serve with rice.
Pete’s Beef Curry Dopiaza-2
Serves 4
Ingredients
225g long grain rice (ff)
400g chopped tomatoes (s)(sff)
450g stewing steak with the fat removed (ff)
½ tsp asafetida powder
½ tsp fenugreek powder
1tsp coriander seeds
1tsp cumin seeds
1tsp turmeric powder
1tsp garam masala
1tbsp sweetener
1 cup of peas (ss)(ff)
2tsp curry powder
4 large onions, 2 finely chopped, 2 sliced (s)(sff)
4 cardamom seeds
2 garlic cloves, finely chopped (sff)
Knorr Dark Stock pot with 300mL water
Method
In a mortar & pestle, crush the seeds and set to one side.
Dry fry the meat to remove the fat, cook until brown then set aside.
Fry the finely chopped onions in a saucepan sprayed with Fry Light, add the fenugreek powder, cook the onions until brown, add the garlic, return the meat to the pan, and add the crushed spices and the other spices, except the garam masala.
(Boil the 2 remaining onions until cooked then set aside.)
Cook the meat for 10mins then add the tomatoes, stock & sweetener, cook for 40mins then add the boiled onions, peas, garam masala and cook for a further 5mins, serve with rice.
WinkOfPink_
Full Member
Pete your curries look delicious, i've just wrote down the recipe for your Butternut squash curry. I've also tried this SW chicken spinach and potato curry last week Slimming World's chicken and potato curry | Curry recipes | Slimming World recipes recipe - Recipes - goodtoknow which was lovely! The potatoes reminded me of bombay potatoes. xx
Bunnylush
Gold Member
I make this all the time!! It's amazing!!! http://www.minimins.com/slimming-world-recipes/100404-thai-chicken-curry-freestyle-sw-style.html
cat yoyo greaves
Gold Member
i make syn free curries that taste like takeaways i got a fab curry cookbook off amazon and just removed the oil and cook out my spices with pureed onion instead do have a go at cooking from scratch its waaaaaay better than any jar
cat yoyo greaves
Gold Member
Amazon.com: Indian Housewife's Recipe Book (9780716022305): Laxmi Khurana: Books this is the one i got theres even a frozen green bean curry (as according to the book alot of people in gujurat are vegitarian which i cant wait to make ... think of the superfree in that :-D also the chickpea curry is fantastic
Bunnylush
Gold Member
Angelic Angie
New Member
a really quick and easy curry recipe that someone at my club told me about is
1 tin chickpeas
chicken stock
curry powder
blend chickpeas as much as you can using a hand blender
add chicken stock until it is the consistency that you like your curry suce
then add curry powder to taste
i add chicken/prawns/beef/quorn, mushroom and onion and it tastes and looks like my local chinese takeaway
1 tin chickpeas
chicken stock
curry powder
blend chickpeas as much as you can using a hand blender
add chicken stock until it is the consistency that you like your curry suce
then add curry powder to taste
i add chicken/prawns/beef/quorn, mushroom and onion and it tastes and looks like my local chinese takeaway
