Banging Easy Vegetable Curry (Chickens lil sis!)
Banging Easy Vegetable Curry! Named as such because it’s simply banging! It’s so good and full of vegetables!
I do love a well balanced curry and this one is seriously good.
Just look at those colours!
And bonus it’s vegetarian too!
It has a lovely blend of vegetables.
I don’t know about you but I adore potatoes and cauliflower in a curry – yum!
This Vegetable curry recipe makes 4 large portions and at 4 Weightwatchers SmartPoints per serving you’ll be wondering why you never made it before!
And for SW it’s it’s 4 Syns for the Elmlea and skimmed milk (5) if you’re not using your Healthy A.
And 4 for the Paste So I make that 3 Syns per portion or 2 Syns per portion if you are counting milk as Healthy A!
The Vegetables in your Banging Vegetable Curry
You can basically go for anything
I think potato & Cauliflower are a must as they sort of give your curry some body
Then just go colours!!
The Curry Paste for your Vegetable Curry
Now there’s a rule – I insist you use the below Curry paste.
It’s ‘not an ad’ at all but it delivers the best flavour in this dish. I have worked hard to get it working really well.
In this recipe I use 2 teaspoons and I’d say this is a medium curry hit. As it’s a creamy fragrant coriander type curry, it works well.
Don’t be put off by it saying madras – it’s nowhere near that heat!
Coriander / Cilantro for your Curry
And there’s a second rule to this recipe use FRESH coriander not dried – it simply doesn’t work!
Fresh Coriander is so fragrant and fresh, it’s my favourite herb.
In the US they call it Cilantro, so if you ever see a recipe that calls for it then you know you can substitute with Coriander
To Serve your Vegetable Curry
You could serve with:
Plain boiled rice
Mini Naan (Syns)
Or maybe onto of a Jacket Potato /- flipping delicious, I promise you!
Sometimes I also add more liquid and simply have it as a thick soup, so delicious?
Also I tend to double up and pop it in individual serving dishes / foils in the freezer! I love a bit of batch cooking.
It’s so lovely when you suddenly realise you have wonderful homemade curry in the freezer, especially on those busy evenings. And so healthy too
The Slimming Group
I have a closed group on Facebook for Slimming World Style Recipes if you’re interested called Easy Peasy Slimming Recipes
Just use the join button if you like real home cooked tasty easy food!!
Other Tasty Morsels
Here’s another one you might like – My Chickpea & Spinach Curry – also vegetarian, sliming style and tasty!
Another Curry Dish
If you like this vegetable curry I’m sure you’ll love my Cauliflower & Potato Curry
If you love real food, made from scratch in a healthy way that’s quick and easy then I think you might also like my healthy Mac n Cheese
Have a look!
Let me know how you go and let me know if you think its a Banging Easy Vegetable Curry, drop me a comment below the recipe.
I do so love to hear from you
Easy Vegetable Curry - Banging!
- 1 Tablespoon Olive Oil/ or Spray fry-light SW
- 2 Garlic Cloves chopped finely
- 1 heaped Teaspoon grated Ginger
- 1 Onion - roughly chopped
- 1 stick Celery - roughly chopped
- Half tray button Mushrooms - halved
- 1/2 large Cauliflower broken into florets
- Handful Green beans halved
- 2 Leeks roughly chopped
- 2 medium Potatoes 225g peeled / chopped into 2cm squares
- 2 -3 Carrots - peeled and cut into strips
- 2-3 teaspoons Madras Curry Paste Patak
- 1/2 pt semi-skimmed Milk or skimmed milk SW 1/4 pt - 1/2pt Water (depends if you like more sauce)
- 4 tbsp Elmlea light single Cream
- Bunch of Coriander - torn
- Salt & Freshly ground Black Pepper
- In a large frying pan or large sauce pan add the Olive Oil or fry light, Garlic and Ginger.
- Next add the Onion, Celery, Mushrooms, Leeks and fry off for 2 minutes add other veg and curry paste - fry off for another 2 minutes coating the veggies
- Add Milk bring to boil and simmer for about 20-25 minutes or until the veggies are soft, add 1/4 pt water about 10 minutes from end, more if you want more sauce
- Finally add the Cream and Coriander, stir and heat through
- Taste - season with salt and Black Pepper if necessary
- Serve with rice and Naan, (or just Naan) Basically you can use any veg you have really