Weight Watchers Veg Curry Recipe

Quick vegetable curry Healthy Recipe WW UK

WEBInstructions. Coat a large saucepan with cooking spray. Add onion. Sauté gently for 3-4 minutes until softened. Add garlic, cook for 1 more minute. …

1. Coat a large saucepan with cooking spray. Add onion. Sauté gently for 3-4 minutes until softened. Add garlic, cook for 1 more minute.
2. Add carrots, butternut squash and vegetable stock to saucepan. Bring up to the boil, then reduce the heat. Add all remaining vegetables and stir in 2-3 tablespoons of curry paste, according to taste. Cook for 15-20 minutes, until vegetables are tender.
3. Make raita by mixing yogurt, mint or coriander and cucumber.
4. Blend cornflour with 3-4 tablespoons of cold water and stir into curry. Cook for 2 minutes until thickened. Season to taste.

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Chickpea Lentil Curry Weight Watchers Pointed …

WEBApr 25, 2018 · Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it …

Rating: 4.4/5(38)
1. Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until transparent. Add the chopped garlic and saute for 1 or 2 minutes being careful not to burn.
2. Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it sticking to the bottom of the pan.
3. Add the tin of chopped tomatoes, the drained chickpeas, lentils and water and stir. Bring to the boil then turn down the heat and simmer for 20 minutes.
4. Once the curry has been simmering for 20 minutes the lentils should be tender and the sauce should have reduced. Add the garam masala, the salt and pepper and frozen mixed veg and stir to combine. Bring back to a simmer and cook for a further 10 - 12 minutes until the veg is cooked through.

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