HellieCopter
Gold Member
This low-syn recipe makes enough for 4 easily. It's very filling! You can bulk it out with more veg if you like, but I used veg I thought would work well. You can also make it non-veggie by using HE for chicken.
The syns depend on how much curry paste you use - I used 2 tbsp (8 syns for the whole recipe) so this is 2 syns per portion.
It's a great alternative to a weekend curry, and is as tasty as a takeaway too, honest! Mmm!
Ingredients
The syns depend on how much curry paste you use - I used 2 tbsp (8 syns for the whole recipe) so this is 2 syns per portion.
It's a great alternative to a weekend curry, and is as tasty as a takeaway too, honest! Mmm!
Ingredients
- 300g basmati rice
- 1 large onion finely sliced
- 3 cardamom pods
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp turmeric
- mushrooms
- cauliflower
- green beans
- balti paste (4 syns per tbsp)
- 850 ml vegetable stock (vecon)
- frylight
- Chopped fresh coriander
- Optional - raisins (syn value depending on quanitity you like)
- Optional - 1 HE-B of flaked almonds, toasted
- Soak the rice in warm water for around 5 mins, then rinse in cold water until the water runs clear.
- Using Frylight, cook the onions and whole spices over a very low heat for about 8-10 minutes, til the onions are soft and it's nice and fragrant. Add a little water if the onions are sticking.
- Add the turmeric, vegetables and balti paste (quantity depending on your taste and your syns allowance, but I used 2tbsp in my recipe) and cook through for about 5 minutes, stirring frequently.
- Add the rice and the stock. Bring to the boil, then reduce the heat to minimum. Cover with a tight-fitting lid.
- Cook for 5 minutes then turn the heat off. Leave for 10-15 minutes. All the stock will be absorbed and the rice cooked.
- Stir through most of the coriander.
- Fluff up the rice and serve sprinkled with toasted almonds and the remainder of the coriander on top.