This recipe for the Spicy Vegetable Curry was originally from a Slimming World magazine from last year sometime, however.. every time i make it, i tweek it somehow to make it different so that i don't get bored of it!
All you need is..
2 Parsnips
3 Carrots
1 Courgette
2 Peppers
1 Large Onion
2 Tins of Chopped Tomatoes
Spinach - I use Co-op frozen spinach, they're usually sqiushed into date/prune-like shapes, i use 8 of those
1 Teaspoon of Lazy Garlic
1 Teaspoon of Lazy Ginger
1 Teaspoon of Tandoori Curry Powder
2 Vegetable Stock Cubes or a Tablespoon of Marmite
Its pretty easy really..
First of all make sure you have a big enough pan, i cut the vegetables into to pretty large chunks so you need a big pan to be able to fit it all in and stir easily!
~ fry your onions untill they are soft and add the garlic & ginger (i use frylite the spray oil as it is free on the S.W plan, you can just use regular oil)
~ cook all your veg so they are almost ready to eat (still with a slight crunch)
~ heat your tinned tomatoes in a pan and add the stock cubes or marmite
~ add all the cooked veg, stir well and add the tandoori powder and spinach
~ simmer for around 20-30 minutes, during this time.. you can be cooking your rice (if you wish)
and hey presto - it's done! :)
If you don't like any of the vegetables listed, just replace them with the ones that do like and just do the same thing.. you can also add meat if you wish, i love lamb with this.
If you know anything about the Slimming World eating plan then you may be aware of the Green (carbs), Original (meat) and Extra Easy plan (meat & carbs)
I never actually add meat or potatos to this, that way it is 'free' on either plan (more S.W talk! lol) and i just add either the meat or carbs to my plate seperately. A pan-full of this usually lasts me around 3 days.. sometimes i'll have it with rice, potato wedges, on a jacket spud, with meat.. just have it with whatever you fancy! - most importantly... Enjoy! :)
Rachel ♥
