chocko1
Gold Member
VEGETABLE CURRY - Serves 8
Approx. 3.5 Syns per serving
1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
1 aubergine, diced
6 level tbsp. Tikka Masala paste - Pataks = 12 Syns
2 onions, sliced
680g passata
400g light coconut milk - Blue Dragon - 14.5 Syns
2 red peppers, deseeded and sliced
2 courgettes, diced
Heat the oven to 200C/Gas 6. Spray a large roasting tin well with Frylight.
Spray the potato, squash and aubergine well with more Frylight, then toss with 2 tbsp. of the curry paste. Season well and roast for 30 minutes.
Meanwhile, spray a very large pan (or use two pans) well with Frylight and cook the onions until softened (could start off in the microwave to speed things up), adding a splash of water if they start to dry out.
Stir in the remaining curry paste, cook for 3 minutes, then add the passata and coconut milk. Simmer for a few minutes.
When the vegetables are roasted, tip them into the sauce with the peppers and courgettes.
Simmer for 10-15 minutes until tender.
If the sauce needs thickening slightly, turn the heat up until it has reduced to the consistency you like.
Could spice it up by adding 2 red chillies, with or without the seeds or by using different curry paste. All the following are Pataks and are for 1 level tbsp. to help you decide:
Hot Madras Curry Paste - 2 Syns
Korma - 1.5 Syns
Mild - 2 Syns
Balti (medium) - 2 Syns
Tandoori - 0.5 Syns
Could obviously change the veg to your favourites, add garlic, etc. It's really versatile.
Freezes well too.
Approx. 3.5 Syns per serving
1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
1 aubergine, diced
6 level tbsp. Tikka Masala paste - Pataks = 12 Syns
2 onions, sliced
680g passata
400g light coconut milk - Blue Dragon - 14.5 Syns
2 red peppers, deseeded and sliced
2 courgettes, diced
Heat the oven to 200C/Gas 6. Spray a large roasting tin well with Frylight.
Spray the potato, squash and aubergine well with more Frylight, then toss with 2 tbsp. of the curry paste. Season well and roast for 30 minutes.
Meanwhile, spray a very large pan (or use two pans) well with Frylight and cook the onions until softened (could start off in the microwave to speed things up), adding a splash of water if they start to dry out.
Stir in the remaining curry paste, cook for 3 minutes, then add the passata and coconut milk. Simmer for a few minutes.
When the vegetables are roasted, tip them into the sauce with the peppers and courgettes.
Simmer for 10-15 minutes until tender.
If the sauce needs thickening slightly, turn the heat up until it has reduced to the consistency you like.
Could spice it up by adding 2 red chillies, with or without the seeds or by using different curry paste. All the following are Pataks and are for 1 level tbsp. to help you decide:
Hot Madras Curry Paste - 2 Syns
Korma - 1.5 Syns
Mild - 2 Syns
Balti (medium) - 2 Syns
Tandoori - 0.5 Syns
Could obviously change the veg to your favourites, add garlic, etc. It's really versatile.
Freezes well too.