SW recipe: vegan curry

serves 4
1 Syn per serving
ready in 35 mins
vegan

What you need:

low-calorie cooking spray
1 large onion, thinly sliced
500g sweet potatoes, peeled and cut into bite-size chunks
2 tbsp mild curry powder
400g can chopped tomatoes
120ml reduced-fat coconut milk
400g baby leaf spinach
roughly chopped coriander leaves, to serve

What you do:

1. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 2-3 minutes. Turn the heat to high and add the sweet potatoes, curry powder and chopped tomatoes. Stir, then cook for 2-3 minutes.

2. Stir in the coconut milk and 200ml water and bring to the boil. Reduce the heat to low, cover and simmer gently for 8-10 minutes or until the sweet potatoes are just tender.

3. Stir in the spinach and cook for 4-5 minutes or until the leaves are wilted. Season lightly, then remove from the heat. Divide between 4 bowls and sprinkle with the chopped coriander to serve.

 

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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