Another good Weight Watchers recipes for you to try. The recipe says that it serves 4, but I got 5 decent portions out of it. It’s great if you have a family but also good to freeze as well if you are on your own. Another bonus is that it’s zero points, yippee!
1 spray low fat cooking spray
1 large onion (s) finely chopped
2 cloves of garlic, crushed
1 piece of ginger, 2.5cm/ 1 inch peeled and finely chopped
2 tablespoon curry powder (or according to taste)
450g butternut squash, peeled, deseeded and chopped
1 medium portion cauliflower, small, broken into florets
1 medium courgette, sliced
800g (2 cans) canned tomatoes, chopped
1 medium red, greeen or yellow (s), deseeded and chopped
125g green beans, sliced
1 stock cube, made up to 450ml (3/4 pint) or as per packet instructions
2 tablespoon fresh coriander, a handful, including stalks, roughly chopped
1/2 tsp salt, to taste
1/2 tsp pepper, freshly ground
1. Mist a large saucepan with spray cooking oil. Saute onion, garlic and ginger until softened, but not browned, about 3-4 minutes.
2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, cover and cook for 45 minutes until vegetables are tender.
3. Check seasoning, adding salt and pepper to taste.
4. Serve, garnished with coriander.
Cook’s tips: Garnish each portion with 2 tbsp low fat plain yoghurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra points. You could add a can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes- and don’t forget to add the points.