DINNERS PRAWN CURRY

Serves 4, 6 ProPoints values per serving Heat 1tbsp oil in a pan and cook 1 thinly sliced onion, 2 cloves of garlic, sliced, and 2cm peeled, chopped ginger, for 5 mins. Add 20g rogan josh paste, 1 can chopped tomatoes, 400ml veg stock and 100 red split lentils. Bring to a simmer, add 300g cauliflower and cook for 15 mins. For the last 3 mins, stir in 300g raw prawns and 100g spinach. Season. Stir /2 a handful of coriander in, then serve garnished with 20g low-fat natural yogurt per person. For an extra 6 ProPoints per serving, add 150g cooked brown rice per person the oven for 1 hour. Add another 200ml stock, 500g peeled, cubed butternut squash and 600g peeled, chopped potatoes, then cook for 45 mins until beef is tender. Discard herbs. Serve with broccoli and sugar snap peas. Serves 6,9 ProPoints values per serving Heat oven to 160°C, Gas 3. Warm an ovenproof casserole sprayed with low-cal spray. Cook 100g chopped chorizo and 2 onions, chopped, for 10 mins. Add 2 cloves crushed garlic and cook for 1 min, transfer to a plate. Spray the pan again and cook 750g lean cubed stewing steak until browned. Return the chorizo, onions and garlic and sprinkle over 125g flour. Cook for 1 min then add 125ml red wine, bubble for 1 min until reduced. Add 300ml stock, 1 can chopped tomatoes, 2 sprigs thyme and 2 bay leaves, season. Bring to boil and put in.

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