My total life savers since starting Slimming World are both used in this recipe. They are:
|150g TOTAL 0% Greek Yoghurt|
|2 sprays of frylight|
|1 small onion, peeled and diced|
|4 cloves garlic, crushed|
|3 tbs Madras curry paste|
|2 tins of chick peas, drained|
|200ml of tin chopped tomatoes|
|200ml vegetable stock (use a cube they are really good these days)|
|Half a bunch of coriander roughly chopped|
Peel and dice a couple of small potatoes and par boil them.
Dispense a couple of sprays of oil and heat in a thick bottomed pan.
Add the chopped onions and fry until soft but not coloured, add the crushed garlic and curry paste.
Cook for a further 2 minutes then add chickpeas, par boiled potatoes, tomatoes, Total Greek Yoghurt and vegetable stock.
Simmer for 30 minutes, until reduced and a creamy sauce has been achieved. I also added some chilli powder to give it a kick.
I cooked some wholegrain basmati rice and allowed it to cool. I then added a few sprays of frylight to a frying pan and fried the rice along with an egg.
Yum, yum, yum!
All the ingredients used are free on a green day except for the Madras paste which is 2 syns per tablespoon. I used 3 tablespoons which equates to 6 syns for the total recipe and just 2 syns per portion. I had the leftovers for lunch the next day, bonus!