This guest post Slimming World Recipe is brought to you by the simply fabulous Emma at Not Such A Yummy Mummy – a member of the Bury Blogger Massive! Emma is partaking in the Slimming World diet and has done so so well, I am so proud of her. She is a true inspiration and her story is proof you can lose weight whilst still enjoying delights such as curry! You can follow her Slimming World journey here.
Hi! I’m Emma from Not such a yummy mummy & Sim is kindly letting me post here today.
Sim isn’t the only one who’s been on a health kick recently. Since having my second son, Finn 6 months ago I’ve been on a mission to lose the baby weight. Plus the other 5 stone that seems to have gathered on me in the last 15 years. *sigh*
I’m doing Slimming World and so far I’m 22lbs down. Including what I lost before starting SW, I’m now 3.5 stone down since Finn was born. Boom! I’ve got another 4 stone to lose but for the first time in ages I feel it’s achievable.
Now Sim has been a little naughty lately (more so than usual 😉 ). In her own words she’s can’t remember the last time she had a proper sit down main meal. Tut tut Simone! I’m trying to inspire her to get her pans out and cook up a lovely big curry which will taste great but will also help her keep losing weight and looking fabulous!
If you follow Slimming World you’ll understand what I mean when I say this is free on Extra Easy. For anyone not down with the SW kids, it means you can eat of much of this as you like & not feel guilty. It’s basically a very low fat curry but you’d never know it from the taste! Even better, it’s cheap and so quick to make. You’re talking 20 minutes from heating up that pan to serving. My kind of food!
Keema & Chana Curry with Boiled Rice.
Low fat cooking spray (I like Fry Light)
500g very lean minced beef
1 onion, finely diced (or if you are lazy busy like me a good handful of frozen diced onion)
2 cloves garlic (I like mine garlicky)
1 beef stock cube
2 tbsps tikka curry powder (you can increase this if you like it spicy or add some chilli powder which is what I did)
1 tin/carton chopped tomatoes
1 tin chickpeas
Water (half fill one of the empty tins)
Couple of handfuls of frozen peas or petit pois
Couple of handful of sweetcorn
Salt & pepper to taste
Coriander for sprinkling (I don’t add this as I think it is the Devil’s weed. Bleugh.)
Fat free natural yoghurt
- Spray a non stick frying pan with the oil and brown the onions, garlic and mince together.
3. Add the chickpeas and tomatoes. Half fill a tin with hot water, dissolve the stock cube in it and add.
4. Simmer for approx. 15 minutes – this is the time to pop your rice on to boil.
5. Just before your rice is ready throw in the peas and corn. By now the liquid should have reduced by a good half so it’s more sticky than runny. If you like a lot of sauce then add some boiling water until you’re happy with the consistency
6. Taste and season as you wish.
7. When serving scatter with the coriander (if you’re that way inclined) and dollop on some ft free natural yoghurt. Trust me, this makes it exceptional.
8. Enjoy your lovely, quick, super easy curry!
I’ll leave you with a few pictures to tempt you. Even with my (very) amateur photography, you have to admit it looks great!
Thanks for having me Sim. Mwah!