Slimming World Meals

Indian Curry Fest

Green free

Fry light
2 garlic cloves, crushed
1 onion, chopped
3 celery sticks, sliced
1 apple, chopped
1 tbsp medlum strength curry powder
1 tsp ground ginger
125g dwarf green beans, sliced
250g cauliflower, broken into florets
250g potatoes, cut into cubes
175g mushrooms, wiped and sliced
400g can chick peas, drained
600ml vegetable stock
1 tbsp tomato puree
30g sultanas
175g basmati rice
1 tbsp garam masala

4 tomatoes, chopped
1 green chilli, deseeded and chopped finely
7cm piece cucumber, chopped
1 tbsp fresh coriander
4 spring onions, trimmed and chopped

l50ml natural yogurt
1 tbsp chopped fresh mint
fresh mint sprigs, to garnish

Fry the garlic, onion, celery and apple gently for 3-4 minutes using fry light. Add the curry powder and ginger, and cook gently for another minute. Add the remaining ingedients except the rice and garam masala. Bring to the boil, then reduce the heat. Cover and simmer for 35-40 mins.

Make the salad, cover and chill. Just mix the yogurt and mint to make the raita, then cover and chill

Cook the rice in boiling, lightly salted water until just tender, according to the packet instructions, and drain thoroughly.

Just before serving, stir the garam masala into the curry. Serve with the salad, mint raita and rice. Garnish with fresh mint

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