Vegetable Coconut Curry Slimming Weight Watchers Friendly Recipes
VEGETABLE COCONUT CURRY | SLIMMING & WEIGHT WATCHERS FRIENDLY
A mild and fragrant vegetarian curry with the flavours of coconut, chilli, lime and coriander. Perfect for a slimming friendly fakeaway!
Provided by Nicola Dales
Categories Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.
- Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.
- Add the swede and the coconut dairy free milk alternative to the saucepan and stir.
- Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.
- Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.
- Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.
- Stir in the coriander and season to taste.
- Serve with an accompaniment of your choice.
Nutrition Facts : ServingSize 426 g, Calories 121 kcal, Carbohydrate 13 g, Protein 6.7 g, Fat 3.4 g, SaturatedFat 2.1 g, Sodium 460 mg, Fiber 6.4 g, Sugar 11 g
CREAMY COCONUT POTATO CURRY
Creamy Coconut Potato Curry - a delicious vegetarian curry with baby potatoes, carrots and creamy coconut milk that the whole family will love.
Provided by Siobhan (Slimming Eats)
Time 40m
Number Of Ingredients 16
Steps:
- Spray a deep frying pan over medium-high heat with cooking oil spray
- Add the onion and fry for a few minutes until softened and translucent.
- Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
- Add in the potatoes, carrots and stock and stir well.
- Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
- Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
- Serve with your choice of sides and Enjoy!!
Nutrition Facts : Calories 213 calories, Carbohydrate 38.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 8 grams fiber, Protein 7.8 grams protein, SaturatedFat 4.6 grams saturated fat, ServingSize 1 Serving, Sodium 320 milligrams sodium, Sugar 9.3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
COCONUT CURRY VEGETABLES
I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.
Provided by JustJanS
Categories Coconut
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
- Add the ginger, garlic and chilie and cook a further couple of minutes.
- Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
- Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
- Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
- Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
- Serve as part of a curry meal.
Nutrition Facts : Calories 214.4, Fat 6.1, SaturatedFat 0.9, Sodium 327.6, Carbohydrate 35.5, Fiber 7.2, Sugar 6, Protein 7.7
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