A Slimming World treat tea – a creamy curry!

For those days when I really really really want to splash out on a takeaway korma, passanda, kashmiri, malayan, or any of the other creamy curries I really love! This allows me to feel as though I’m indulging in the lovely creaminess of a ‘proper’ curry without completely destroying my syn count for the day/week.

Ingredients (serves 3) 5.5syns per portion

• 2 tbsps of Thai red curry paste (more if you like it spicy-hot, but remember to syn it) I used Tescos own make, which is 1syn per tablespoon. Some other makes are 1.5syns, so make sure you check.
• A selection of veg, chicken if you want it. This time, I used chicken, onion, green beans, sweet potatoes, pepper and cherry tomatoes. It is delicious with just sweet potato and spinach in for a veggie (cheaper!) twist. You can put pretty much anything in though.
• 1 x 400ml tin of reduced-fat coconut milk. 14.5 syns per tin.
• Rice
• Frylite

Method

Very straight forward!

In a large fry-pan, spray some frylite. Add the curry paste, onion and chicken (if using).  Fry until the chicken is sealed.

Pour in the tin of coconut milk and stir to mix the paste in with the milk.

Add the vegetables in order of cooking time. For me, I added the pepper and sweet potato first, the green beans second and the tomatoes 5mins before serving. If I were using spinach, I wouldn’t add it until everything was cooked and would then simply stir it through until it wilted and serve straight away.

Cook for around 10 minutes, or as long as the vegetables need. Do not let it do more than simmer or it may stick and/or over-reduce.

Serve when the veg is cooked through and the sauce has thickened, on a bed of rice.

Quick, simple and really tasty. Doesn’t feel like a dieting meal, and I suppose it is higher syns than a standard SW curry is, but for me if stops me splurging on a takeaway and blowing tonnes of syns in one go, so it’s a good compromise.

Love me xx