For cold nights a lovely fragrant, punchy curry is perfect. If you want the taste but a slimmers version, this one is a winner. This is quite a famous recipe in the Slimming World, but I have put a spicer bite on it.
Also adding a lovey sag aloo side dish.

Both are syn free and delicious.



These recipes really are very simple, quick and a slimmers delight!

Mushy Pea and Chicken Curry
This makes a large batch of sauce ( about 6 servings) which is very reminiscent of chip shop curry sauce, but by adding some more spices it creates a deeper, more fragrant taste.
x 2 tins mushy peas
x 1 tin baked beans
x 1 large onion
x 1 big clove of garlic
x 1 knob of ginger, peeled
x 1 tsp turmeric
x 1 tbsp mild curry powder ( medium/hot however you like it)
x 1 tsp coriander seeds
x 1 tsp cumin seeds
x 1 chilli chopped
x 1 tsp garam masala powder
x 2 cardamom pods, opened and seeds removed
x 1 breast of chicken per person
x fresh coriander chopped to serve

chop onion and fry in fry light, keep low as to not add too much colour to the onions, splash in some water if it gets too hot and starts to catch..
Add all spices, garlic, and chilli and cook for a few minutes, again do not let it burn.
Add mushy peas and baked beans
Cook for 10-15 minutes.
Check seasoning, add as required.
Now most slimming world recipes say eat as is which would be great, but i blitzed it down at this start to make it into a rich, thick sauce.
I roasted chunks of chicken in the oven for about 15 minutes until cooked.
Boil rice as instructed.
To serve plate rice and chicken, then pour over as many spoonfuls of curry sauce as desired.
Also serve with raita and spicy lime pickle (1.5 syns per tablespoon).

A cooling dairy delight to balance the heat of a curry.
x 1 1/4 cucumber, seeds removed, and grated
x 1 1/2 pot of quark
x 1 stick mint, leaves removed
x salt
Firstly grate cucumber and sprinkle with a good amount of salt, leave for 10 minutes – this draws out extra moisture from the cucumber.
Squeeze excess moisture and disguard. Add quark and chopped mint, mix. Done!

Sag Aloo
A delicious side dish of spinach and potatoes.
x 1 1/2 bag of baby spinach
x 2 large waxy potatoes
x 1 onion
x 1 tsp tumeric
x 1 tsp black mustard seeds
x 1 tsp coriander seeds
x 1 tsp cumin seeds

Similar to the curry, fry onion and add spices, do not let the mix burn, so splash water if needed.
meanwhile, peel and diced the potatoes and boil until just cooked ( about 10-15 minutes depending on dice size)
In another pan wilt spinach in a dash of water, and blitz until a paste.
Add cooked, drained potatoes to the pan with the spices and onions and toss around until all incorporated
Add spinach and stir through.
Serve, or as I like to do is pop in a hot oven for 10-15 minutes to crisp up the edges…. Yum!!!

A great takeaway experience for everyone to enjoy.

Also with those extra batches of curry sauce you can pop up and freeze.
We used it for another tea of Chickpea and Spinach Curry…… Or would be great with a piece of fish, chips and curry sauce, a proper chippy supper, but syn free, and lots of super speeds, what a winner!