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!

IMG_9529.JPG

First Class of 2014

Well, I bit the bullet, won the row with my inner lazy self and went to class today to face the Christmas food music. I attended the class in the Spawell in Tallaght today.

Stood on the scales, after removing coat, shoes, cardigan, scarf and earrings and closed my eyes.

Up 1lb!! Well I was delighted!!
I was pretty sick over the weekend with a stomach flu so that may have swayed the scales but hey! 3 weeks of indulgence and the little food conscience on my shoulder must have had more effect than I realised.

Tonight’s dinner was turkey curry! I ended up cooking an 18lb bird for myself, himself and the 2 juniors, 1 of which had weetabix for Christmas dinner so you can imagine the amount of leftovers!!

Here’s how I made the curry tonight and it was gorgeous!

Sinead’s Turkey Curry

1 red onion chopped
1 red (bell) pepper, sliced
2 tablespoons tikka curry powder (or your choice)
1 teaspoon each ground cumin, coriander and turmeric
150mls homemade gravy (this is optional, I had it frozen in small batches, just use a cube or a Knorr gravy pot)
Enough shredded turkey meat for 4 portions (I used white and darker meat)
1/2 jar passata

– sauté the onion and pepper for a few mins then add the spices and fry to release the flavours
– add the gravy (or stock) and passata
– stir in the meat and simmer for 10-15 mins.

20140102-223425.jpg

Mushy Pea Curry Revisited

Mushy pea curry – like marmite, some like it some don’t!! I love it! However, much as I liked the first attempt (here) I knew I could improve on it and my latest batch is great! I added some extra veg to it and a little coconut milk. Hope you like it!

This time, I just made a big batch of sauce and added some chicken to a portion of sauce for 2 and I’ve frozen the rest in portions.

Syn wise, 150mls light coconut milk is 7 syns, this recipe makes 7 generous portions of sauce. So, 1 syn per portion. The coconut milk is really optional, but I think it really added to the dish.

Mushy Pea Curry
1 large onion, sliced or chopped
1 red pepper, sliced or chopped
1 small courgette, finely chopped
1 stick celery, finely chopped
2 cloves garlic, minced
2 tsp ground cumin
1 heaped tablespoon madras (or similar) curry powder
1 heaped tablespoon garam masala
1 tin mushy peas
1/2 tin baked beans
1/2 bottle passatta
150-200 mls chicken stock
150ml light coconut milk (7 syns)

– sauté the onion, garlic, courgette, celery and pepper in spray oil until softened
– add the cumin and curry powder and stir well for 1 minute
– blend the mushy peas, beans and passatta then add to pan
– add stock and stir well, it’s quite thick, add more stock if you like
– simmer for 10 mins then add garam masala, simmer another 10 mins and add coconut milk and turn off heat.
– serve with rice or chips, or both
– to make this a chicken curry, simply add diced raw chicken to the mix after bringing to the boil, bring back to the boil and simmer for 20 mins before adding garam masala.

20130410-200547.jpg

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

20130320-182909.jpg

Mushy Pea Curry

I’ve seen MushyPea Curry been talked about before, but, as I detest tinned peas it wasn’t ever going to be something that appealed to me….quite frankly the notion of blending passatta and peas….sounds revolting dosen’t it??

So I was at my class yesterday and it came up in conversation, a lot. Because mushy peas are a “super speed” food on the SW plan, it’s a popular way to include them, apparently some people used baked beans instead with good results.

There was nothing for it, my weekly weigh in “Fakeaway” meal was going to have to be this curry..legend told that it tasted just like a takeaway curry, I wasn’t convinced and had the Thai takeaway menu on hand, just in case like!

Well, it was a revelation.

I found several variations on the recipe and ran with my own concoction, the simplest being just lash some curry powder into some sautéed onions and add the peas and passatta. I’m always adding extra veg to everything anyway but I spotted an open tin of baked beans in the fridge and sure I threw them in as well.

This curry is good, seriously good, it tastes so bold, and yet is syn free….we had it with chips done in the actifryer…next time I’m making myself a 3 in 1 🙂

Mushy Pea Curry with Chicken

Serves 6

ingredients
5 chicken fillets, sliced
1 large onion, sliced or chopped
1 red pepper, sliced or chopped
2 cloves garlic, minced
2 tsp ground cumin
1 heaped tablespoon garam masala
1 tin mushy peas
1/2 tin baked beans
1/2 bottle passatta
150-200 mls chicken stock

– sauté the onion, garlic and pepper in spray oil until softened
– add the cumin and garam masala (or use any curry powder)
– stir well for 1 minute
– blend the mushy peas, beans and passatta then add to pan
– add stock and stir well, it’s quite thick, add more stock if you like
– drop the chicken pieces, bring to the boil, reduce and simmer for 20 mins until chicken is cooked through
– serve with rice or chips, or both!

20130117-223123.jpg