Turkey, Butternut Squash and a Lentil Curry

Monday rolls around again! The weekend wasn’t too bad, not as good as it should have been but with a special meal and gathering in my house for a celebration to honour the memory of my sister on what would have been her 30th birthday. And a trip to the emergency room for me yestersay, I did better than it could have been under the circumstances!!

Today my meal inspiration came from this recipe on the Slimming World website. I made a few changes (what’s new!!) and the result was a very tasty, filling curry that is going to be made again!!

Turkey, Butternut Squash and Lentil Curry

Serves 4

Free on extra easy

450g turkey breast fillet, skin off and sliced into bite size pieces
1 large onion, chopped
1 red pepper, sliced
1 medium butternut squash, peeled, deseeded and chopped into small chunks (not tiny!!)
2cm piece fresh ginger, grated
2 cloves garlic, grated
2 tsp hot curry powder
2 tsp nigella seeds (these are not essential but they do really add to the flavour)
2 tsp garam masala
1 tin chopped tomatoes
600mls veg stock (I had no stock cubes at all so I just used water)

To serve: fat free yoghurt or fromage frais and fresh coriander

– in a large pot with spray oil, sauté the onion, pepper and squash for about 5 mins
– add the curry powders, ginger and garlic, stir well and fry for 2-3 mins
– add the tomatoes, turkey, nigella seeds, lentils and stock
– bring to the boil and then reduce and simmer, lid on for 35-40 mins or until lentils and squash are fully cooked
– serve with a spoonful of yoghurt on top and chopped fresh coriander

*I personally think that rice is not needed with this curry as it is so filling with the lentils, but if you are feeling extra hungry, basmati rice is free on extra easy!


Chicken Biriyani

While I was in an Indian restaurant recently, I tried a chicken biriyani for the first time and fell in love! Tender spicy chicken surrounded by flavoured rice, what’s not to love!

So I decided to give it a go myself. I cheated slightly and used a pataks paste (1.5 syns per tablespoon) but I’m going to research a spice mix to try myself next time.

Any vegetables will work here I’ve listed out what I used! Hope you like it!

Chicken Biriyani

Serves 4
(2.5 syns per serving, excluding almonds)

175g basmati rice
1 brown onion chopped
1 carrot finely diced
100g green beans, halved (I used frozen)
100g petit pois
3 chicken fillets sliced in approx 6 pieces
6 tablespoons pataks biriyani paste
2 tablespoons natural yoghurt (I used fat free liberte Greek yoghurt)
1 tin tomatoes

To serve:
25g sliced almonds, toasted (optional)
Fresh chopped mint

– mix 2 tablespoons yoghurt with 2 tablespoons of the paste
– marinade the chicken in this mix for 2-3 hours at least
– cook the rice in salted water until just underdone, then drain and remove from the heat
– meanwhile, seal the chicken pieces until nicely coloured, remove to a plate
– sauté the onions and carrots until softened then add the paste, mix well, then add green beans, peas and tinned tomatoes and stir
– mix the rice into the veg and add 1 cup of water
– in an oven proof dish – place half the rice and veg mix on the bottom
– place the chicken along the top of this
– then top with the remaining rice, ensuring the chicken is totally covered
– wrap carefully with tinfoil then make at 180 degrees for half an hour
– serve topped with a spoon of yoghurt and sprinkled with almonds and mint


Weigh in 27

So, back to class today after 2 weeks off to face the scales and the inevitable gain that 2 weeks off will bring!

Well I was astonished!! Only 1/2 pound up!!! All that working in the first week and all the walking around London and dancing in bars must have helped prevent disaster!

I did come home on Monday morning, I straight to the supermarket and stock up on fresh veg and fruit and the butchers for lean meat and have been almost angelic since!

I am retiring for the evening now with my food diary (notebook), slimming world book and the new Cookbook ” “A Taste