Slimming World Recipes

Recipes

Thai green fish curry with broccoli and beans

Posted on January 16, 2010 at 9:28 AM Comments comments (0)

Serves 4


Ingredients

225g broccoli, cut into sml florets

100g French (green) beans, topped, tailed and cut into short lengths

1 fat green chilli, seeded and cut into thin strips

4 cod or other white fish fillets, about 150g/5 oz each, skinned and cut into large chunks

400g can of reduced fat coconut milk

30ml Thai green curry paste

Salt and Pepper

a few torn coriander leaves to garnish


Blanch the broccoli and beans in boiling water for 3 mins and drain. Place in the slow cooker with the chilli strips and fish.

Bring the coconut milk and curry paste to the boil in a saucepan, then pour over the fish and vegetables. Season lightly. Cover and cook on Low for 1 1/2 hours until everything is tender.

Taste and re-season if necessary. Serve spooned over rice in bowls, garnised with a few torn coriander leaves.


Traditional chilli con carne

Posted on January 16, 2010 at 9:21 AM Comments comments (0)

Serves 4


Ingredients

1 onion, chopped

1 garlic clove, chopped

450g lean minced beef

1/4 tsp hot chilli powder

1 tsp ground cumin

1 tsp dried oregano

400g tin chopped tomatoes

1 tbsp tomato puree

6 tbsp water

1 tsp caster sugar

Salt and Pepper


Put the onion, garlic and mince in a pan and fry, stirring, until the mince grains are seperate and no longer pink.

Stir in all the remaining ingredients and bring to the boil. Tip in to the slow cooker, cover and cook on Low for 6-8 hours.

Taste and re-season, if necessary. Serve hot with rice.

Sauteed chicken in spice sauce

Posted on January 16, 2010 at 9:13 AM Comments comments (0)

Serves 4


Ingredients

Fry Light

4 chicken breasts, skinless and cubed

2 fat green chilles, seeded, is preferred and chopped

2 large onions, finely chopped

1 large garlic clove, crushed

2 cardamom pods, split

1.5ml/1/4 tsp ground cloves

5ml/1 tsp ground ginger

2.5ml/1/2 tsp ground tumeric

400g large can of chopped tomatoes

Salt and Pepper

30ml/2 tbsp chopped fresh coriander


Heat the fry light in a frying pan. Add the chicken and brown quickly on all sides. Transfer to the slow cooker.

Add the chilles, onion and garlic to the pan and fry, stirring, for 2 mins.

Scrape the cardamom seeds into the onions and add all the remaining ingredients except the coriander. Bring to the boil. Tip into the slow cooker, cover and cook on High for 2-3 hours or Low 4-6 hours.

Taste and re-season if necessary. Spoon over rice, sprinkle with the chopped coriander.