SERVES 4 READY IN ABOUT 30 MINUTES
200g passata with onions and garlic
1 tsp cayenne pepper
1 tbsp paprika
1/2 tsp ground turmeric
4 garlic cloves, finely chopped
2 tsp finely grated fresh root ginger
2 tbsp coriander seeds
1 tbsp cumin seeds
100ml reduced-fat coconut milk
1 level tbsp tamarind paste
600g raw prawns, peeled and deveined with the tails left on (defrosted if frozen)
300g sugar snap peas
350g dried basmati rice, cooked according to packet instructions, to serve
A handful of fresh coriander, roughly chopped, to garnish
Lime wedges, to serve
For the salsa:
2 tomatoes, finely chopped
1/2 cucumber, finely chopped
1/2 red onion, finely chopped
Juice of 1 lime
1 Put the passata, cayenne pepper, paprika, turmeric, garlic and ginger in a bowl. Add 200m1 water and mix well.
2 Grind the coriander and cumin seeds using a pestle and mortar, then stir into the passata mixture. Transfer to a pan set over a high heat and bring to a simmer.
3 Reduce the heat to medium-low and cook for 10-12 minutes. Stir in the coconut milk and tamarind paste and return to a simmer. Add the prawns and sugar snap peas and cook for 6-7 minutes, stirring occasionally, until the prawns are cooked through and pink all over.
4 Meanwhile. mix together the salsa ingredients in a bowl. 5 Divide the curry and rice between 4 bowls, garnish the rice with coriander and serve with lime wedges for squeezing over.
Syns per serving: Extra Easy 1-1/2
Helping you to get motivated
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There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.
You can also snack on these to satisfy your hunger in between meals.
In addition, you are encouraged to eat measured quantities of certain foods, known as ‘Healthy Extras’ that provide nutrients essential for a healthy, balanced diet.
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And so you never feel deprived you can enjoy limited amounts of treats which are higher-calorie, less filling foods that include chocolate, crisps and alcohol.