Thai Chickpea Curry

If it is Thursday night it must be ‘vegetarian’ night!  🙂  Super healthy, quick and easy – curry for 1 coming up!

 

50g finely chopped onion

5ml peanut oil

1/2 teaspoon ginger and garlic paste

100g chopped red pepper

5ml Thai 7 Spice (Cape Herb & Spice)

a generous sprinkling of Robertsons Exotic Thai Season

75g chickpeas (tinned/cooked)

200ml fat free milk + a few drops coconut essence (saving calories, instead of using coconut milk)

Salt to taste

 

Fry onions in peanut oil until soft, add ginger and garlic paste.  Fry for another minute or two.  Add red pepper, spices and chickpeas.  Add some water if needed – simmer for a few minutes until red pepper is soft.  Add ‘coconut’ milk, season to taste and simmer for about 5 minutes.

And done!

Serve with some basmati or brown rice.  And fresh coriander (that I forgot this time around!)

(Not the best pic, I know!)

Thai Chickpea Curry

1 Prot, 1.5 Veg, 1 Fat

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20 Minute Chickpea Curry (with Pumpkin Tagliatelle – and I can’t take credit for ALL that!)

Okay, I can’t take credit for the Pumpkin Tagliatelle – all the thanks go to Woolies!  But you can make your own using a veggie peeler 🙂  I’ve got a small spiraliser, but I found it works best for veggies like cucumber, baby marrow and carrots – nothing too ‘chunky’….

Anyway – Meatless Thursday – again!  Time sure flies…  😉

 

20-minute (cheat’s!) Chickpea Curry

1 tin chickpeas, drained

1/2 onion, finely chopped

5ml olive oil

1/2 tin tomato and onion mix

1 teaspoon curry powder (I used Woolies’ Korma mix)

1/2 teaspoon garlic and chili paste

1/2 tin lite coconut milk

Salt and Pepper to taste

 

To serve

Pumpkin “Pasta” – microwave in bag as per instructions for 3 minutes

100g cooked angelhair pasta

Fresh Coriander

 

Fry onions in olive oil for about 2 minutes – top up with a little veggie stock if needed.  Stir in garlic and chili paste, fry for another minute.  Add chickpeas, curry powder, tomato and onion mix.  Simmer on low heat for about 15 minutes.  Stir in coconut milk.  And it’s ready to serve!

Mix cooked pumpkin Tagliatelle carefully with cooked pasta. Top with chickpea curry and fresh coriander 🙂

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Serves 2

Coconutty Curried Lentils with geelrys (yellow rice)

Yes, if it is Thursday night it must be “Vegetarian” night!  Yay!

Needed to put a quick meal together – so this is where meal prepping and planning comes in!  I usually cook and portion food like brown rice and lentils in advance so that it is easy to throw a healthy and wholesome weekday meal together.

So here goes – Coconut Curried Lentils (with geelrys).  Geelrys is a traditional South African dish – directly translated it means ‘yellow rice’.  Rice is cooked with turmeric to give it a lovely, warm yellow colour and is usually served with raisins.  But I left the raisins out this time around – simply because I didn’t have any!  LOL!

First – the Yellow Rice:  I had some pre-cooked brown rice in the fridge, I usually freeze it in 140g portions – 2 CCs.  I popped the frozen rice in a pot, topped it with boiling water and 1/3 tsp turmeric.  Bring to a quick boil, don’t cook it for too long otherwise the rice will become mushy.  Drain and keep aside.

Curried Lentils

100g chopped Onions

5ml Olive Oil

1/2 tsp ginger and garlic paste

1 heaped tsp curry powder (your choice – mild, spicy, hot!  I decided to go with Woolies Cape Malay curry powder – a slightly sweet, mild curry powder)

1/4 tsp turmeric

200g cooked lentils (again, had it pre-cooked and frozen, just put the plastic bag I froze it in, in some hot water for a few minutes to thaw)

100ml chopped tinned tomatoes

80ml coconut milk

Salt and Pepper to taste

 

Fresh coriander to serve

 

Fry onions and spices in olive oil until onions are soft – you can add a few drops of water if the mixture cooks dry.  Stir in rest of ingredients and simmer until most of the liquid has cooked away.  Add yellow rice, stir through and simmer for a minute or two.  Serve with fresh coriander.

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Serves 1 (LARGE portion – you can divide it in two) 2 CC, 2 Prot, 2 Fat, 1 Veg

 

 

Chicken Korma Soup

Chicken Korma Soup

 

Serves 2, per serving: 2 CC, ½ Veg, 2 Prot, 1 Fat (if using lite coconut milk)

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5ml olive oil

½ teaspoon each – crushed garlic, crushed ginger, finely chopped chilies (or to taste)

1 tsp Woolies Mild curry powder (use Medium if too strong)

100g finely chopped onions

400g chicken fillets, cubed

400g par cooked potato cubes

125ml lite coconut milk (I use fat free milk with coconut essence to save my fat serves ;))

300ml chicken stock

Salt and Pepper

Fresh Coriander to serve

 

Fry spices and onion in olive oil for a few minutes. Add chicken and fry for about 3 minutes. Add rest of ingredients and simmer at a low heat for about 20 minutes (make sure potato is soft). I’m not a fan of soup that’s too chunky, so I took out some of the chicken and liquidized the rest – adding the chicken back to give some texture. Serve with fresh coriander.

Potato and Chickpea Curry

Potato and Chickpea Curry

Serves 1

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5ml olive oil

50g finely chopped onion

1/4 tsp cumin

1/2 tsp crushed ginger and garlic paste

1/2 teaspoon Woolies curry powder

200g par cooked potato

75g chickpeas (tinned/cooked)

100g Weigh-Less Pasta topping (or tomato and onion mix)

100ml lite coconut milk (I make my own – 100ml and a few drops of coconut essence – it saves on a fat portion)

Salt and Pepper to taste

 

Fry onion and spices for a couple of minutes until onion is soft.  Add rest of ingredients and simmer on medium heat until potato is cooked through.  Serve with fresh coriander.

 

2CC, 1 Protein, 1 Fat