A Curry Feast which won’t put on pounds

These recipes are really good if you are on a slimming world diet. They are free on a green day (if you use the chicken as a healthy extra). You can leave out the chicken if you prefer but it does add depth to the flavour. If you don’t cook the split peas enough watch out for extreme flatulence!

Potato and Pea and chicken Curry.

1 lb potatoes (Maris Piper are good)
1/2 lb garden peas frozen or fresh
2 medium onions
1 15oz tin tomatoes
a few squirts of spray and fry
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp ground coriander
1/2 tsp garam masala
coriander leaves to garnish
6 skinless chicken thighs

Heat the oil gently in a large saucepan. Add cumin seeds and let them pop but not burn. Add chopped onions and fry until golden brown.
Add all the remaining spices but not the garam masala along with the tomatoes, chicken and salt. Cook on a medium heat until the onion is soft.
Mix in the potatoes and peas and cook for 5 minutes. Add some water to just cover the potatoes and simmer, uncovered, for about 30 minutes or until sauce is thickened and potatoes cooked.
Add garam masala and garnish with chopped coriander leaves.

This is delicious served with basmati rice and:

Yellow Split Lentil Dhal

1 1/2 cups split yellow lentils (peas)
oil as above
1 tsp black mustard seeds
1/2 tsp dried ginger
4 cloves garlic peeled and chopped
2 green chillies (optional)
1 of the very small tins tomato puree
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tsp salt
2 tbsp chopped coriander leaves
11/2 pints hot water

Rinse the lentils well and soak for 1 hour.
Fry mustard seeds until they pop.
Add garlic and fresh chilli and stir fry for a minute.
Add ginger, turmeric, chilli powder, tomato puree and salt and cook for 2 minutes.
Pour in the hot water and stir.
Drain the water from the soaked lentils and add to the pan. Cover and reduce the heat. Simmer for 25 minutes or until split peas are soft.
Before serving, add chopped coriander leaves.

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