Bombay potatoes

2 large potatoes, peeled and cut into largish cubes.
1 tsp turmeric
1/2 onion, finely diced
2 tbsp wholegrain mustard
1 tsp curry powder
1 red chilli (optional)
2 tsp olive oil

Boil potatoes on water and turmeric for 20 mind until cooked.

Meanwhile heat oven to 180 degrees.

Mix potatoes with tsp salt, mustard, curry powder, chilli and oil.

Lay on baking tray and cook for 40 minutes.

Lamb Curry (SW)

500g diced lamb leg 

1 red onion, sliced into half moons

1cm piece ginger, finely chopped

2 garlic cloves, chopped

1 tbsp cumin

1 tbsp corriander 

2 tsp chilli powder (or fresh chilli)

400g can tomatoes

splash of concentrated stock

200g can chickpeas

1 tsp garam masala

100g spinach, stalks removed

Cooke lamb with frylite until browned & then remove.

Cooke red onion until softened & golden brown.  Add cumin, garlic, ginger & coriander and cook for 2 minutes.

Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or place in over at 160 degrees C.

Top up with water is needed.  Add chickpeas & garam masala and cook for 5 minutes, 

Add spinach until wilted and serve.

Slimming World Vegetable Samosas

1/2 tsp garam masala
1/2 tsp chilli powder
1/2 tsp turmaric
1/2 tsp cumin
1/2 tsp madras curry powder
1/2 tsp garlic salt
1 tsp amchoor powder
1 tsp ground coriander
1 onion, finely chopped
6 jus roll filo pastry sheets (each sheet cut into 6, 1 syn)
4 medium potatoes, peeled, cooked & mashed
110g frozen peas
1 red chilli, deseeded and chopped

Cook peas and set aside.  In a frying pan cook the curry powder, cumin, coriander, garlic salt, amchoor, turmeric, onion, potatoes & peas in some frylite.

Remove from the heat and add the red chilli & garam masala and set aside.

Heat over to 180 degrees C and line a baking tray with parchment.  Working wuickly, place 6 filo sheets on top of each other and cut in haf, then cut each half into 3 strips lengthways, giving you 36 pieces.

Lay out the pastry and spray with fry lite, place a spoonful of the mixture at the bottom of the strip and fold diagonally to enclose the ingredients and form a triangle, press down and fold again until you reach the end. Seal the ends with a dab of water.

Repeat until all the samosas are made and cook in the oven for 12-13 minutes until golden in colour.

Slimming World Lamb Kofta Curry

Recipe & image taken from www.slimmingeats.com

For the Koftas:

500g of extra lean lamb mince

1 egg

1 small onion finely chopped

salt and black pepper

2 cloves of garlic crushed

For the Curry Sauce:

1 large sweet onion, finely chopped

3 cloves of garlic crushed

1 teaspoon of grated fresh ginger

1 courgette, chopped

1 carrot, chopped

150ml of vegetable stock

2 cups of passata

2 tsp of ground cumin

2 tsp of ground coriander

1/4 tsp of onion powder

1 tsp of curry powder

1 tsp of turmeric

1/4 tsp of ground cloves

1/2 tsp of paprika

1/4 tsp of cayenne pepper

1/4 tsp of cinnamon

1 bay leaf

6 cardamom pods

1 tsp of brown sugar (1 syn)

salt and black pepper to season

For the yoghurt mint:

1 cup of fat free natural yoghurt

a few sprigs of fresh mint, finely chopped

juice of a 1/2 a lemon

Add all the ingredients for the Koftas to a large bowl and bind together, form into 6 large koftas or 8 medium sized ones.

Spray a frying pan with non stick spray and brown the Koftas on all sides. Remove from frying pan and set aside.

Add the onion, garlic and ginger to the frying pan along with a little bit of the vegetable stock and cook for approx 3-4 mins. Add the courgette and carrot and cook until softened.

Add the remaining stock, passata and all spices, sugar etc to the pan, bring to the boil, return the Lamb Koftas, reduce the heat and then simmer for approx 45mins – 1 hour.

To make the mint yoghurt, mix together the natural yoghurt, fresh mint and juice of 1/2 a lemon.

Serve the Lamb Kofta Curry topped with a couple of tablespoons of the mint yoghurt. You can also serve with some rice if you are doing an Extra Easy day.

Beef Madras

Recipe & Image taken from www.channel4.com

8 tbsp vegetable oil

1.5kg beef blade steak, cut into 5cm pieces

2 large onions, chopped

6 garlic cloves, sliced

5cm piece ginger, finely chopped

4 tbsp Madras curry paste

200ml coconut milk

2 small cinnamon sticks

2 green chillies, halved lengthways

1 tsp salt

Heat 2 tablespoons oil in a large flameproof casserole. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.

Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.

Transfer to a food processor and blend until smooth. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chilies, beef and salt.

Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.

Remove the cinnamon sticks and serve with steamed rice

Chicken Tikka Masala

Recipe & Image taken from http://www.skinnytaste.com

2 tsp canola oil or you could use butter (swap for fry lite for Slimming world)

1 small onion, minced

1 tbsp fresh ginger, grated

3 cloves garlic, crushed

1 1/2 cups crushed tomatoes

4 oz fat free yogurt

1/2 cup skimmed milk

1 tbsp cumin

1 tbsp garam masala

1 tsp turmeric (optional)

1/2 tbsp chili powder

salt to taste

16 oz (2 boneless) chicken breasts, cut into bite sized pieces

4 tbsp fresh cilantro (or to taste)

Heat oil in a large heavy based skillet over medium heat.  Add the onions and cook until golden. 

Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. 

Add cumin, garam masala, turmeric, chili powder, and salt & mix well until fragrant for about 2 minutes.

Stir in tomatoes, yogurt and milk.  Simmer on low heat until it thickens, about 10 minutes.

Add chicken and simmer for 10-15 minutes or until cooked through

Add a generous amount of chopped cilantro and serve with basmati rice or naan.

Chicken Bhuna

Recipe & Image taken from www.bbcgoodfood.com

sunflower oil

2 medium onions, halved and finely sliced

4 garlic cloves, finely chopped

25g ginger, peeled and finely chopped

2 green chillies, finely chopped (take out the seeds if you like)

2 heaped tsp cardamom pods, seeds crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp fennel seeds

juice of ½ lemon

4 skinless chicken breasts, cut into pieces

400g tin chopped tomatoes

Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured.

Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.

Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer.

Cook for 15 minutes, stirring occasionally.   Serve with steamed basmati rice.

Lamb & Squash Curry

Recipe and  Image taken from www.bbcgoodfood.com

400g lean lamb steaks, fat removed and cut into pieces

2 teaspoons madras curry powder

2 garlic cloves, crushed

3cm piece ginger, grated

Fry lite

1 onion, finely chopped

Small bunch of chopped coriander

300ml vegetable stock

500g butternut squash, peeled and cut into 2cm squares

100g frozen peas

naan bread to serve

mango chutney to serve

Toss the meat with the curry powder, garlic and ginger and season.

Add the onion and coriander stems to a pan fired with fry lite and cook for 2-3 minutes.

Add the meat and brown for another couple of minutes.

Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat.

Add the squash pieces and cook for a further 7 minutes.

Add the peas and cook for a further 3 minutes.

Serve with warm naan bread and mango chutney, if you like.