Slimming World Recipes

Slimming World - Ham and Leek Hash with Eggs

2017-05-29T00:30:00.000-07:00

Serves 4
Ready in about 40 minutes

Syns per serving FREE

Ingredients

800g potatoes, peeled and cut into chunks
Low-calorie cooking spray
2 leeks, finely sliced
200g lean ham, chopped
Salt and freshly ground black pepper
1 tbsp dried parsley
5 large eggs, 1 beaten
200g kale, chopped
2 x 415g cans baked beans

Method

1. Preheat your oven to 200c. Boil the potatoes for 5 minutes, or until just tender, then drain well and leave to steam-dry.

2. Meanwhile, spray an ovenproof pan with low-calorie cooking spray and place over a medium heat. Add the leeks and a splash of water and fry for 5-6 minutes, or until soft. Add the boiled potatoes and the ham and fry to crisp up a little.

3. Season, then stir in the parsley and the beaten egg with a fork, roughly breaking up some of the potatoes as you stir. Flatten down the mixture, spray the top with a little more low-calorie cooking spray and bake for 15-20 minutes, or until browned.

4. When the hash is nearly ready, put 200ml water in a frying pan with a lid and place over a medium heat. When it starts to steam, crack in the remaining eggs and cover. Cook for 2-4 minutes, or until set to your liking. Meanwhile, boil the kale for 5-6 minutes and heat the beans.

5. Divide the hash between 4 plates, add the baked beans and an egg topped with a twist of black pepper, and serve with some kale.

Slimming World - Thai Salmon Patties

2017-05-26T00:00:00.000-07:00

Serves 4
Ready in about 35 minutes

Syns 1 per serving

Ingredients

650g skinless and boneless salmon fillets, roughly chopped
2 level tbsp Thai red curry paste
1 tbsp finely grated fresh root ginger
2 tsp soy sauce
1 medium egg white, beaten
6 spring onions, finely sliced
275g dried jasmine rice, to serve

Method

1. Preheat your oven to 200c. Put the salmon, curry paste, ginger, soy sauce and egg white in a food processor and pulse until roughly minced. Stir in the spring onions, then shape into 4 equal-size patties and place on a baking tray. Freeze for 15 minutes.

2. Bake the salmon patties for 12-15 minutes, or until cooked through. Cook the rice according to the packet instructions. Serve 1 patty per person with the rice.

Slimming World - Cheesy Lentil Lasagne

2017-05-23T00:30:00.000-07:00

Serves 4
Ready in about 1 hour
Syns per serving ½

Ingredients

Low-calorie cooking spray
2 onions, chopped
3 garlic cloves, crushed
2 red peppers, deseeded and diced
680g passata
400g can chopped tomatoes
2 tsp balsamic vinegar
2 tsp sweetener
4 tsp dried oregano
Salt and freshly ground black pepper
2 carrots, peeled and grated
2 x 400g cans puy lentils, rinsed and drained
450g low-fat natural cottage cheese
8 dried lasagne sheets
2 level tbsp grated fresh parmesan, or vegetarian alternative
green salad dressed with balsamic vinegar, to serve

Method

1. Preheat your oven to 180c. Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions, garlic and peppers for 6-8 minutes until softened. Add the passata, chopped tomatoes, balsamic vinegar, sweetener and 2 tsp of the oregano and simmer for 10 minutes. Remove the pan from the heat, season and stir through carrots and lentils.

2. Put the cottage cheese in a food processor, season and whizz into a smooth sauce.

3. Spoon half the lentil mixture into the base of a deep baking dish and top with half the lasagne sheets. Spoon over the remaining lentil mixture, then add the remaining lasagne sheets. Pour over the cottage cheese and sprinkle over the parmesan and remaining oregano.

4. Bake for 35 minutes, or until bubbling and golden. Remove from the oven and leave to stand for 5 minutes before cutting into 4 and serving with the green salad.

Slimming World - Turmeric and Coriander Rice

2017-05-20T01:00:00.000-07:00

Serves 4
Ready in about 35 minutes

Syns - FREE

Ingredients

Low-calories cooking spray
1 onion, finely chopped
1 tsp turmeric
275g dried basmati rice
600ml vegetable stock
30g fresh coriander leaves and stalks, chopped

Method

1. Spray a pan with low- calorie cooking spray and place over a medium-high heat. Add the onion and fry for 1-2 minutes, then add the turmeric and rice and cook for a further 1-2 minutes, stirring to coat.

2. Stir in the stock and coriander and bring to the boil. Cover, reduce the heat to los and cook for 12-15 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and leave to stand covered, for 10-12 minutes, then fluff up the rice with a fork.

Slimming World - Spaghetti with Prawns, Chilli and Tomatoes

2017-05-17T00:30:00.000-07:00

Serves 4

Ready in about 15 minutes

Syns - FREE

Ingredients

400g dried spaghetti
Frylight infuse chilli oil
6 spring onions, finely chopped, plus 2 shredded to garnish
2 garlic cloves, thinly sliced
4 plum tomates, halved, deseeded and finely chopped
400g frozen cooked and peeled prawns, defrosted
70g rocket leaves, roughly chopped
Freshly ground black pepper

Method

1. Cook the spaghetti according to the packet instructions. Drain well and keep warm until needed.

2. Meanwhile, spray a large frying pan with the frylight and place over a medium-high heat. Add the onions and stry-fry for 1-2 minutes. Add the tomatoes and cook for 2-3 minutes, then stir in the prawns and cook for a further 2-3 minutes or until warmed through.

3. Remove from the heat and stir in the rocket and cooked spaghetti. Divide between 4 bowls, season with black pepper and garnish with the shredded spring onions.

Slimming World - Lamb Vindaloo

2017-05-14T02:00:00.000-07:00

Serves 4
Ready in about 1 hour 40 minutes,
plus 4 hours marinating time

Syns per serving - FREE

Ingredients

125ml white wine vinegar
1 onion, finely chopped
2 tsp ground cumin
2 tsp black mustard seeds, crushed
8 garlic cloves, crushed
2cm piece of fresh root ginger, grated
1 tbsp hot chili powder
half a tsp ground cloves
1tsp ground cinnamon
500g lean lamb leg, cut into bite sized chunks
400g can chopped tomatoes
half a tsp sweetener
Salt and freshly ground black pepper
Freshly boiled, basmati rice, to serve
Chopped fresh coriander, to garnish
Deseeded and chopped red chili, to garnish
Lime wedges, to serve
Steamed green beans, to serve

Method

1. Put the vinegar in a large bowl with the onion, cumin, mustard seeds, garlic, ginger, chili powder, cloves and cinnamon and a little water. Mix well to form a smooth paste, then add the lam and stir to coat evenly. Cover and chill for 4 hours, or overnight.

2. Put 200ml water in a large pan over a high heat. Add the lamb mixture, tomatoes and sweetener and bring to the boil. Reduce the heat to low, season well, cover tightly and simmer gently for 1 hour 30 minutes, or until the lamb is tender.

3. Divide the lamb and rice between 4 dishes. Garnish with coriander and chili, and serve with lime wedges and steamed green beans on the side.

Slimming World - Vegetable Crepes

2017-05-11T00:00:00.000-07:00

Serves 4
Ready in 35 minutes
Syns - 4 Original, 4 Green

Ingredients

5 tbsp plain flour
pinch of salt
1 large egg
142ml skimmed milk
Fry Light
basil leaves, to garnish

For the filling

1 onion, chopped
398g chopped tomatoes
salt and freshly ground black pepper
1 tbsp chopped fresh basil
1 tsp balsamic vinegar (optional)
454g cooked sliced carrots, leeks and broccoli florets

Method

1. Make the filling. Spray a saucepan with fry light and set over a low heat. Add the onion and cook gently for about 5 minutes, until softened. Stir in the tomatoes and cook for around 10 minutes over a medium heat until reduced and thickened.

2. Season to taste and stir in the basil. Add the balsamic vinegar, if using, and cook for a further minute. Fold the cooked vegetables into the sauce and heat through.

3. To make the batter. Sift flour and salt into a mixing bowl. Add the egg and a little of the milk and beat together. Add the remaining milk, a little at a time, beating until smooth.

4. Spray a non-stick pan with fry light and set over a medium heat. When hot, pour in a little batter, tilting the pan to cover the entire base. Cook until set and golden underneath.

5. Flip the pancake over and cook on the other side. Slide out of the pan and keep warm. Cook the remaining pancakes in the same way. Divide the filling between the pancakes and fold into a cornet shape. Serve garnished with basil leaves.

Slimming World - Salmon and Broccoli Bake

2017-05-08T02:00:00.000-07:00

Serves 4
Ready in about 1 hour
Syns - Original 2 - Green 12*

*Use salmon as a healthy extra and deduct 6 syns per serving

Ingredients

1 head of broccoli
454g cooked salmon, flaked
6 spring onions, finely chopped
1 garlic clove, crushed
juice of half a lemon
1 x 398g chopped tomatoes with some of their juice
Salt and ground black pepper
salad and cherry tomatoes, to serve

For the topping

28g fresh granary breadcrumbs
1 tbsp chopped fresh parsley
1 tbsp snipped chives
grated rind of 1 lemon
1 tsp of cayenne pepper
salt and freshly ground black pepper

Method

1. Cut broccoli into florets. Bring a pan of lightly salted water to the boil and add the broccoli. Cook for 3-4 minutes until they soften a little and turn bright green. Drain well.

2. Mix the salmon with the broccoli, spring onions and garlic in a bowl. Add the lemon juice, chopped tomatoes and enough of the tomato juice to make a moist mixture. Season lightly with salt and pepper. Transfer the mixture to a pie dish.

3. Mix the topping ingredients together and sprinkle evenly over the salmon and broccoli mixture.

4. Cook in a preheated oven at 200c, 400f, Gas 6 for 30 minutes, or until the topping is nicely golden and crisp. Serve with a crisp green salad and cherry tomatoes.

Slimming World - Tuna Burgers

2017-05-05T01:00:00.000-07:00

Serves 4

Syns - 4 Original - 6 Green
Ready in around 20 minutes to 1 hour depending on cooking method

Ingredients

2 x 142g baking potatoes
1 tbsp extra light mayonnaise
1 tbsp Dijon mustard
1 tsp white wine vinegar
½ small onion, grated
7 black olives, stoned and finely chopped
1 tsp capers, finely chopped
3 tbsp finely chopped parsley
salt and freshly ground black pepper
340g canned tuna, drained and flaked
Low Calorie cooking spray

Method

1. Bake the potatoes in a preheated oven at 200c, 400f, Gas 6 for around 50 minutes or until tender. Or cook in a microwave for about 5 minutes each side.

2. Remove the skins from the potatoes and mash.

3. Mix the mayo, mustard, vinegar, onion, olives, capers and parsley into the mashed potato, beating with a fork until well blended and smooth. Season with salt and pepper and stir in the tuna.

4. Shape into 4 thick round patties and spray with low calorie cooking spray on both side. Grill for around 4 minutes each side, until crisp and golden. Serve.

Slimming World - Spicy Chicken Noodle Salad

2017-05-02T00:30:00.000-07:00

Serves 4
Syns - 6 Original - 5 Green
Ready in 30 minutes

Ingredients

340g chicken breasts, cut in thin strips
juice or 1 lemon or lime
½ tsp ground coriander
pinch of Chinese five-spice powder
1 garlic clove, crushed
113g dried egg noodles
1 tsp sesame oil
113g mangetout
1 red pepper, thinly sliced
1 red chilli, finely chopped
1 x 2.5cm resh root ginger, peeled and chopped
2 tbsp soy sauce
salt and freshly ground black pepper
a handful of chopped coriander leaves, to garnish

Method

1. In a bowl mix together lemon or lime juice, ground coriander, garlic and five-spice power. Stir chicken strips into sauce and leave to marinate for 5 minutes.

2. Cook the egg noodles to package instructions. Drain.

3. Meanwhile, heat the sesame oil in a wok or frying pan and stir-fry the chicken strips, mangetout, red pepper, chilli and ginger for 3-4 minutes, until chicken is cooked and crisp.

4. Stir in soy sauce and the drained egg noodles. Toss well together and season with salt and pepper. Garnish with fresh chopped coriander.

Slimming World - Spinach and Garlic Dip

2017-04-29T00:12:00.000-07:00

Serves 4

Ready in around 20 minutes

Syns - Original FREE - Green Free

Ingredients

227g fresh spinach leaves

2 garlic cloves, crushed

3 spring onions, chopped

113g very low fat natural fromage frais

1 tsp lemon juice

salt and freshly ground black pepper

Method

1. Cook spinach in a pan of water over low heat, until the spinach wilts and leaves turn bright green.

2. Drain spinach in a colander, squeezing out any excess moisture. Place the drained spinach, garlic and onions in a food processor and blend until smooth. Transfer to a bowl and stir in the fromage frais and lemon juice. Season with salt and pepper to taste.

Slimming World - Baked Sweet Potato

2017-04-26T00:00:00.000-07:00

Serves 1
Syns per serving - 6 Original - Green Free
Ready in around 50 minutes

Ingredients

1 x 170g sweet potato
1 tbsp very low fat natural yogurt
juice of half a lemon
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground cumin
pinch of chilli powder
pinch of turmeric
Low calorie cooking spray
pinch of ground sea salt
1 tbsp chopped fresh coriander

Method

1. Pre-heat oven to 200c, 400f, Gas 6

2. Peel the sweet potato and cut into wedges. Mix the yogurt, lemon juice, garlic and ground spices into a smooth paste and brush over the wedges.

3. Spray wedges with cooking spray and place on baking tray.

4. Bake for around 30-45 minutes, until crisp and golden. Once cooked sprinkle with salt and fresh coriander.

Slimming World - Berry Porridge

2017-04-12T00:00:00.000-07:00

Serves 1

Syns - Free Original*
If using healthy extras

Ingredients

113g frozen mixed berries
28g porridge oats
170ml milk from daily allowance, or water, or a mix of the two
2 tbsp very low fat natural yogurt

Method

1. Thaw berries.

2. Place oats in a small pan and pour in the milk or water. Bring to the boil, then reduce heat and let simmer for 3-4 minutes. Stir frequently to ensure it doesn't stick to the pan.

3.. Spoon the porridge into a bowl, stir through the yogurt and top with the berries and any thawed juice.

4. Enjoy!

Slimming World Recipes - Pizza Toasts

2017-04-11T19:58:00.000-07:00

Serves 1

Syns - Green Free*
Using toast and cheese as healthy extras.

Ingredients

2 slices wholemeal bread
1 tomato
2 spring onions
4 mushrooms

¼ red and ¼ yellow pepper
42g mozzarella cheese

Method

1. Lightly toast the bread.

2. While bread is toasting, chop the tomato, onions, mushrooms and peppers. Grate the cheese.

3; Top both slices of toast with the vegetables and then sprinkle the cheese on top. Place toasts under a medium grill until the cheese has melted. Serve

Slimming World - Grilled Chicken, Spinach and Pasta Salad

2017-03-06T05:16:00.000-08:00

Serves 4
Ready in 30 Minutes

Syns - Free

Ingredients
4x 115g skinless chicken breasts

1 tbsp grated lime zest Juice of 2 limes

1 tsp ground ginger and 1 tsp finely grated garlic

3 tbsp mild curry powder

½ red onion

200g cherry tomatoes

110g baby leaf spinach

440g boiled wholemeal pasta shapes

2 x 150g pots fat free natural yogurt

2 tbsp Vanilla Müllerlight Yogurt

6 tbsp finely chopped mint

2 tbsp finely chopped coriander

1 tbsp soy sauce Low calorie cooking spray

Method

1. Cut the chicken into thin strips and place in a bowl with the lime zest and juice, ground ginger, garlic and curry powder. Toss to mix. Cover and leave to marinate in the fridge for at least 1 hour (overnight if possible).

2. Thinly slice the onion and halve the tomatoes, place in a bowl with the spinach and cooked pasta and mix.

3. Make the dressing: place the natural yogurt, vanilla yogurt, mint, coriander and soy sauce in a food processor and blend until smooth.

4. Remove the chicken from the marinade. Heat a non-stick griddle pan sprayed with low calorie cooking spray. Add the chicken to the pan (in batches if necessary) and cook for 6-8 minutes, turning once, until cooked through.

5. Divide the salad between four serving plates, top with the chicken strips and drizzle over the dressing.

Cajun Chicken

2016-08-03T19:07:00.001-07:00

PLAY

Slimming World - Mexican Bean Bake

2016-03-07T17:15:00.001-08:00

Serves 2
Ready in 50 minutes

Syns - Extra Easy Free* - Green Free*
*add 6 syns if not using the Cheddar as a healthy extra

Ingredients

1 small red onion, cut into thin wedges
2 garlic cloves, finely chopped
1 yellow pepper, deseeded and cut into bite-sized pieces
1 small fennel bulb, halved lengthways and thinly sliced
1 courgette, thickly sliced
100g cherry tomatoes, halved
Fry Light
Salt and freshly ground black pepper
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
100g passata with onions and garlic
395g can red kidney beans in chilli sauce
50g quark
30ml vegetable stock
60g mild cheddar, grated
A small handful of fresh oregano, roughly chopped , to garnish

Method

1. Preheat oven to 200c/gas 6. Put the onion, garlic, pepper, fennel, courgette and cherry tomatoes in a deep ovenproof dish. Season and spray with Fry light. Sprinkle over the oregano, paprika and cumin and roast for 15 minutes.

2. Stir in the passata and red kidney eans and cook for a further 10 minutes.

3. Put the quark and stock in a food processor and blend until smooth. Remove the vegetables from the oven and drizzle over the quark mixture. Sprinkle the cheddar on top and bake for a further 10-15 minutes, or until golden and bubbling. Garnish with the oregano.

Slimming World Recipes - Vegetable Korma Pilaf

2016-03-07T16:51:00.000-08:00

Serves 4
Ready in 25 minutes

Syns - Extra Easy Free - Green Free

Ingredients

4 green cardamom pods, crushed
1 onion, finely chopped
Fry Light
2 tsp cumin seeds
2 cloves
1 cinnamon stick
1 large carrot, peeled and cut into cubes
2 red peppers, cut into cubes
200g green beans
1 tbsp korma curry powder
200g frozen peas
400g dried basmati rice
750ml boiling vegetable stock

Method

1. Place a large pan sprayed with fry light over a medium heat. Add the cardamom, onion, cumin seeds, cloves and cinnamon stick and cook for 3-4 minutes.

2. Add the vegetables and cook for 3 minutes. Add the korma curry powder, rice and vegetable stock and bring to the boil, season and turn the heat to low. Cover and cook for 10 minutes or until all the liquid has been absorbed and the rice is tender.

Slimming World - Chicken soup with garlic bread

2016-03-07T11:17:00.000-08:00

Serves 4
freezer friendly

Ready in 50 minutes

Syns - Extra Easy Free* - Original Free *
*add 6 syns if not using wholemeal roll as a healthy extra

Ingredients

6 garlic cloves, finely chopped
salt and freshly ground black pepper
4x60g wholemeal rolls, halved
Fry Light
1 onion, roughly chopped
6 baby leeks, thickly sliced
4 celery sticks, cut into short lengths
2 large carrots, peeled and cut into bite-sized chunks
600g skinless chicken breasts, cut into bite-sized chunks
1.5l chicken stock
1 tsp dried thyme

Method

1. Preheat oven to 160c/gas 3. Mix half the garlic with half a tsp of salt. Spray Fry Light on the cut sides of the rolls, then sprinkle over the garlic and salt mixture. Sandwhich the rolls back together and wrap in tin foil. Bake for 20-30 minutes.

2. Meanwhile, place a large pan sprayed with fry light over a medium heat. Add the onion, leeks, celery, carrots and remaining garlic. Stir fry for 3-4 minutes.

3. Add the chicken and stir fry for 3-4 minutes before adding the stock and thyme. Bring to the boil then cover and turn to a low heat and cook for 25-30 minutes or until chicken is cooked through and the vegetables are tender. Season well and serve with the garlic bread.

Slimming World - Fizzy Clementine Cocktails

2016-03-06T18:22:00.000-08:00

Serves 2

syns - 4 (All choices)

Ingredients

120ml Lambrini Light

200ml diet lemonade

Juice of 4 clementines

Method

1. Pour the clementine juice in to ice filled flutes and top with the Lambrini and lemonade.

2. Sit back and enjoy!

Slimming World - Vegetable Couscous With Lemon Chicken

2014-10-15T08:41:00.000-07:00

Serves 4
Ready in approx. 30 minutes

Syns - Extra Easy FREE

Ingredients

150g plain dried couscous
4 skinless chicken breasts, thinly sliced or cut into small pieces
Zest and juice of 1 lemon
Fry light
2 red onions, thinly sliced
2 garlic cloves, finely chopped
1 tsp cumin
300g broccoli, cut into florets
1 carrot, cut into thin strips
1 red chilli, deseeded and finely chopped
A small handful of finely chopped fresh mint
A small handful of finely chopped fresh coriander
Salt and freshly ground black pepper

Method

1. Pour 225ml of boiling water over couscous, or just enough to cover. Leave to rest for 10-12 minutes, or until all the water has been absorbed. Use a fork to fluff up the couscous.

2/ Spray a large frying pan with fry light and place over a medium to high heat. Whilst the pan is heating toss the chicken with half the lemon juice in a bowl.

3. Add the chicken, onion and garlic to the pan and stir-fry for 8-10 minutes, or until the onions have softened and the chicken is cooked through. Add the cumin seeds for the last minute.

4/ Meanwhile steam the carrots and broccoli until tender, approx. 4-5 minutes. Once cooked drain and add to the chicken. Add the chilli, stir well and continue to cook for 2-3 minutes.

5. Stir the remaining lemon zest and juice, mint, coriander and fluffed up couscous into the chicken, season and serve immediately.

Slimming World - Mint Chocolate Chip Ice Cream

2014-02-04T09:52:00.002-08:00

Serves 6
Ready in About 30 minutes, plus 6-9 hours freezing time

Syns per Serving - All Choices 5
* Pregnant women, the elderly and babies should not eat raw or partially cooked eggs.

Ingredients

8 tbsp sweetener
400g ready-made low-fat custard
3 x 125g pots Danone Activia 0% Fat free Vanilla yogurt
1-2 tsp peppermint extract
A few drops of green food colouring
2 medium egg whites*
50g dark chocolate chips

Method

1. Put the sweetener, custard, yogurt, peppermint extract and food colouring in a bowl and mix well. In a separate bowl, lightly beat the egg whites until frothy.

2. Add the egg whites to the custard mixture and stir well. Pour into a shallow, freezerproof container, cover and freeze for 2-3 hours.

3. Remove from the freezer and blend in a food processor until smooth. Stir in the chocolate chips, then return to the container, cover, and freeze for 1-2 hours, or until the ice cream is starting to set around the edges.

4. Take out of the freezer and use a fork to beat and break up the ice crystals. Freeze for a further 3-4 hours, beating with a fork every 30-40 minutes, until firm enough to scoop.

5. Remove the ice cream from the freezer 10-12 minutes before serving.

Slimming World - Provencal Chicken

2014-02-04T09:38:00.000-08:00

Serves 4
Ready in about 1 hour 30 minutes

Syns - Extra Easy Free | Original Free

Ingredients

Frylight
Salt and freshly ground black pepper
8 large skinless chicken thighs
600g tomatoes, thickly sliced
2 large courgettes, thickly sliced
3 large red onions, thickly sliced
4 garlic cloves, finely chopped
1 tbsp dried herbes de Provence
1 tsp dried red chili flakes
Finely grated zest and juice of 1 unwaxed lemon
6 tbsp tomato puree
150ml chicken stock
A small handful of fresh flat-leaf parsley, finely chopped, to garnish

Method

1. Preheat your oven to 160c/Fan 140/Gas 3. Place a large frying pan sprayed with Frylight over a high heat. Season the chicken and fry for 2-3 minutes on each side. Transfer to a plate.

2. Spray an ovenproof casserole dish with Frylight. Scatter the tomatoes, courgettes and onions over the base. Put the chicken on top in a single layer and sprinkle with the garlic, herbes de Provence, chilli and lemon zest and juice.

3. Mix the tomato puree and stock in a jug. Pour over the chicken and veg, cover with foil and bake for 40 minutes. Remove the foil and cook for a further 15-20 minutes, or until the chicken is cooked through. Garnish with parsley and serve.

Slimming World - Mixed Vegetable Chow Mein

2014-01-16T10:42:00.001-08:00

Serves 4
Ready in about 15 minutes

Syns per serving - Extra Easy Free - Green Free

Ingredients

300g dried egg noodles
frylight
200g chilled Quorn Chicken Style Pieces
2 garlic cloves, crushed
1 tsp finely grated fresh root ginger
1 red chilli, deseeded and finely chopped
1 large carrot, peeled and cut into matchsticks
1 large courgette, peeled and cut into matchsticks
100g mangetout, thinly sliced
1 red pepper, deseeded and cut into thin strips
150g shiitake or chestnut mushrooms, thickly sliced
12 spring onions, cut diagonally, into short lengths
225g can water chestnuts, drained and rinsed
60g beansprouts
4 tbsp soy sauce
2 tbsp rice wine vinegar
A handful of fresh coriander leaves, chopped

Method

1. Cook the noodles according to the packet instructions. Drain and then set aside.

2. Meanwhile, spray a large wok or frying pan with Frylight and place over a high heat. Stir-fry the Quorn for 5 minutes. Add the remaining ingredients except the noodles, soy sauce, vinegar and corriander, then stir-fry for 8-10 minutes, or until just tender.

3. Stir in the noodles and remaining ingredients and toss well. Serve immediately.

Slimming World - Kofta Curry with Turmeric Rice

2014-01-15T10:40:00.001-08:00

Serves 4
Ready in about 1 hour 15 minutes

Syns per serving - Extra Easy Free

Ingredients

For the turmeric rice:

Frylight
2 tsp cumin seeds
2 cloves, 1 cinnamon stick and 1 dried red chilli
Half a tsp ground turmeric
300g dried basmati rice
300g baby spinach, roughly chopped
700ml vegetable stock
Salt and freshly ground black pepper

For the Kofta curry:

700g extra-lean minced beef
1 tbsp finely grated fresh root ginger
2 garlic cloves, finely chopped
2 tsp fennel seeds, crushed
1tsp each of ground cinnamon and medium chilli powder
500g passata
2 tsp black mustard seeds
4 plum tomatoes, roughly chopped
1 tbsp medium curry powder
1 tsp sweetener
150g fat-free natural yogurt
A small handful of fresh mint leaves, roughly chopped, to garnish

Method

1. To make the rice, place a pan sprayed with frylight over a medium heat. Add the spices, rice and spinach and stir-fry for 1-2 minutes. Add the stock and bring to the boil. Season with a little salt, cover tightly, reduce the heat to low and cook for 15 minutes. Remove from the heat and leave to stand for 15-20 minutes.

2. Meanwhile, put the beef, ginger, garlic, fennel seeds, cinnamon and chilli powder in a bowl and season. Using your hands, mix until well combined, then divide into 28 portions and shape each into a small ball. Cover and chill in the fridge until needed.

3. Put the passata, mustard seeds, tomatoes, curry powder and sweetener in a pan. Bring to the boil then reduce the heat to medium-low. Season well and cook for 12-15 minutes, stirring occasionally.

4. Add the meatballs to the pan, cover and cook gently for 15-30 minutes, turning them occasionally, until cooked through.

5. Divide the rice and kofta curry between 4 bowls. Drizzle the yogurt over the curry, garnish with mint leaves and serve.

Slimming World Recipes

Slimming World - Ham and Leek Hash with Eggs

Slimming World - Thai Salmon Patties

Slimming World - Cheesy Lentil Lasagne

Slimming World - Turmeric and Coriander Rice

Slimming World - Spaghetti with Prawns, Chilli and Tomatoes

Slimming World - Lamb Vindaloo

Slimming World - Vegetable Crepes

Slimming World - Salmon and Broccoli Bake

Slimming World - Tuna Burgers

Slimming World - Spicy Chicken Noodle Salad

Slimming World - Spinach and Garlic Dip

Slimming World - Baked Sweet Potato

Slimming World - Berry Porridge

Slimming World Recipes - Pizza Toasts

Slimming World - Grilled Chicken, Spinach and Pasta Salad

Cajun Chicken

PLAY

Slimming World - Mexican Bean Bake

Slimming World Recipes - Vegetable Korma Pilaf

Slimming World - Chicken soup with garlic bread

Slimming World - Fizzy Clementine Cocktails

Slimming World - Vegetable Couscous With Lemon Chicken

Slimming World - Mint Chocolate Chip Ice Cream

Slimming World - Provencal Chicken

Slimming World - Mixed Vegetable Chow Mein

Slimming World - Kofta Curry with Turmeric Rice

Cajun Chicken