11 cup
(240ml) of light coconut milk - 7.5 syns (canned)
11 small
zucchini, diced
1400 g
of cauliflower
11 cup
(240ml) of sweetcorn
1 a
handful of chopped fresh coriander (cilantro) - optional
1 cooking
oil spray
1 salt
and pepper to seasonPierce sweet potato and place in the microwave and cook for approx 6 mins until soft, set aside and allow too cool slightly, then remove flesh from skin and mash roughly with a fork.
1 Spray
a large dutch oven or saucepan with some cooking oil spray over a medium high heat
1 Add
the onion and fry for a few minutes until softened. Add a little of the stock just to prevent sticking
1 Add
the garlic, ginger and cumin seeds and fry for a further couple of minutes
1 Add
the red pepper and fry for a further minute.
1 Add
the sweet potato and curry powder and stir to combine.
1 Add
in the stock, coconut milk, zucchini, cauliflower and sweetcorn.
1 Bring
to a boil, then reduce heat cover and simmer for 10 mins. Remove lid and let simmer uncovered for an additional 5 m the ns until sauce has thickened.
2tbsp Medium Curry Powder. Add the curry powder (i used 2 tbsp and couldnt really taste it so added more, if your unsure add less and add more to taste
) Low Syn Coconut & Banana Cookies | SlimmingWorld. We’re also loving the recipes that others are sharing with us on the group, like this one for Coconut, Banana & Chocolate Chip Cookies from Emma T
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Have you tried this SlimmingWorld Mushy Pea Curry Recipe yet. This recipe is so easy, super filling and really tasty, plus you can make a chicken curry version by adding some diced chicken at the start when frying off the onions, or turn it not a chip shop curry sauce by putting it through a blender afterwards
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