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


Thai Butternut and Feta Pizza

A light and tasty Sunday dinner! 

Serves 1 = 1 CC, 1 Veg, 1 Prot, 1/2 Fat


1 Weigh-Less wrap (plain)
50g butternut, roasted, cut into small chunks
10g finely grated carrots
25g zucchini strips, cut using veggie peeler
1/2 tsp peanut butter
1/4 tsp ginger and garlic paste
Salt and pepper
30g feta; crumbed
Fresh coriander to serve

Spead wrap with peanut butter and ginger and garlic paste
Layer with carrots, then zucchini strips, then butternut chucks. Season with coarse seasalt and freshly ground pepper. The base is quite thin, and we want it to crisp up in the oven, so ensure not to add too many toppings. Bake at 180C for about 10 minutes. Take out of oven and serve with feta and coriander.

Oven Baked Thai Chicken Meatballs

Oven Baked Thai Chicken Meatballs

Quick and easy!


Serves 2

400g chicken mince

20g finely chopped spring onion

Handful finely chopped coriander

20g raw oats

1 tsp Red curry paste

1 finely chopped red chili (leave out if too spicy for your taste)

Salt and pepper to taste


Mix it all together, measure 50g sized meatballs and oven bake on a baking sheet or in a muffin tin for 20 minutes at 160C.

I served it with veggies stir-fried in chicken stock and sweet chili sauce and added cooked couscous (CC and veg according to your formula)

Serving size – 4 meatballs per person = 2 Protein, ½ CC and ½ fat



Thai Red Curry Kingklip

Thai Red Curry Kingklip

Serves 2

560g raw Kingklip (hake, angel or any other white fish will work fine as well!) (4 P)

100g chopped onions (1 Veg)

150g chopped peppers (1.5 Veg)

Chicken or veggie stock

5ml olive oil (1 Fat)

1 heaped tsp Red Curry Paste (1 Fat)

Salt and pepper to taste

250ml fat free milk (1 milk) and 5ml coconut essence (I got it from a baking supplies shop)

or use 250ml lite coconut milk – I usually make my own ‘fake’ coconut milk as a no/low fat option!

Fry onions and peppers in olive oil, add a little chicken or veggie stock to cook until soft.  Add kingklip and poach on low heat for about 10 minutes – until flesh turns white.  Mix milk, coconut essence, salt, pepper and red curry paste – cook until reduced/thick.

Served with pilau rice (used Woolies’ Pilau Rice Spice mix as a short cut) and Asian salad (thinly sliced red onion and cucumber and carrot ribbons marinated in white vinegar)