I made these for lunch but the night before. They were good but I don’t think they really reheat well, so probably best to eat them straight away. They would make a great starter. These are from the Weight Watchers Oriental Express cookbook.
Propoints value per serving- 4
Propoints value per recipe- 18
400g potatoes, peeled and halved or quartered, if large
4 red peppers
Low fat cooking spray
1 large onion, diced
2 courgettes, diced
3 large garlic cloves, chopped
2 tablespoons balti spice paste
For the ginger tomato suace
1/2 teaspoon sugar
2.5cm fresh root ginger, grated
Salt and freshly ground black pepper
1. Bring a large pan of water to the boil and cook the potatoes for about 10 minutes or until tender. Drain, set aside to cool slightly, then dice.
2. Meanwhile, put the peppers in a large saucepan of water and bring to the boil, then reduce the heat and simmer for 4 minutes until softened. Using a slotted spoon, carefully remove the peppers from the water and set aside until cool enough to handle. Slice the top off each pepper to make a lid, scoop out the seeds then turn upside down to drain.
3. Preheat the oven to Gas Mark 5/ 190 degrees celsius/ fan oven 170 degrees celsius. Heat a wok or non stick frying pan until hot. Spray with the cooking spray and stir fry the onion, courgettes and garlic for 3 minutes. Remove from the heat then stir in the balti spice paste, 4 tablespoons of water and the potatoes. Spoon the mixture into the peppers and top with their lids.
4. Arrange the peppers close together in an ovenproof dish, spray with cooking spray and pour 3 tablespoons of water into the dish. Cover with foil and bake in the oven for 4-0 minutes.
5. To make the ginger tomato sauce, spray a saucepan with the cooking spray, add the passatta and sugar and bring to the boil. Reduce the heat and simmer for 10 minutes until reduced and thickened. Squeeze the juice from the ginger into the pan. Discard the fibrous bits of ginger. Season, stir and heat though. Serve with the sauce on the side.