Quick advice needed on the curry in mag

Discussion in 'Slimming World Recipes' started by frags, 4 September 2010 Social URL.

  1. frags

    frags Full Member

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    Im nearly done, and its smelling delish!! But its watery, does the fromage frais that you add at the end thicken it to a thicker curry sauce?
    Thank you for your help.
    Tracey
     
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  3. Klick

    Klick Full Member

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    I haven't done it but don't think it would thicken it very much. I'd turn the heat right up and reduce down the sauce, stirring all the time. Then when it is a thicker consistency remove it from the heat before adding the fromage frais.
     
  4. frags

    frags Full Member

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    Well, as lovely as it tasted, it was runny so more like a curry soup lol.

    Anyone know of a free thickener for future use?
     
  5. sarahm85

    sarahm85 Silver Member

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    You can use cornflour, which is 1 syn per tsp.
     
  6. tarka

    tarka Full Member

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    I haven't made it but just looked at the recipe, tbh I would replace the cherry toms for a tin of tomatoes and also drain the lentils (between the veggies, stock and toms there is more than enough liquid without the lentils water) and although it says to cover and cook for 25 mins I would cook it uncovered for as long as it takes to reduce & thicken (which it will do), even if it means cooking for 50 mins. I never follow timings given in recipes and just adapt to what it actually looks like. I might try the recipe this week (or a varient of) and see how it goes.
     
  7. Tabbicat

    Tabbicat Full Member

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    I have used instant mashed potato as a thickener for alot of things, its always worked well.
     
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