Slimming world vegetable curry with coconut milk recipes
Author: Sharyn Guerra
Date: 2023-02-12
Quick, easy and delicious Vegetarian low Syn curry with cauliflower and potatoes - topped with fresh apple cubes A mild and fragrant vegetarian curry with the flavours of coconut, chilli, lime and coriander.
Creamy Coconut Potato Curry
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 16
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of freshly grated ginger root
- 1 teaspoon of red chilli flakes
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 650g (22.9oz) of golden baby potatoes, sliced in half
- 150g (5.5oz) of carrots, sliced
- 2 cups (480ml) of vegetable stock
- 1/2 tablespoon of maple syrup (optional)
- 180ml ( 2/3 cup) of canned coconut milk
- freshly chopped coriander (optional)
- salt to season
- Calories: 213 calories
- Carbohydrate: 38.3 grams carbohydrates
- Cholesterol: 0 milligrams cholesterol
- Fat: 7 grams fat
- Fiber: 8 grams fiber
- Protein: 7.8 grams protein
- Saturated Fat: 4.6 grams saturated fat
- Serving Size: 1 Serving
- Sodium: 320 milligrams sodium
- Sugar: 9.3 grams sugar
- Trans Fat: 0 grams trans fat
- Unsaturated Fat: 0 grams unsaturated fat
- Spray a deep frying pan over medium-high heat with cooking oil spray
- Add the onion and fry for a few minutes until softened and translucent.
- Add in the garlic, ginger, chilli flakes, cumin, coriander, turmeric, cinnamon, nutmeg and maple syrup and fry for a further 30-60 seconds until paste-like. Add in a little drop of water to prevent sticking if needed.
- Add in the potatoes, carrots and stock and stir well.
- Bring to a boil, then reduce heat, cover and simmer for approx 15-20 minutes potatoes should be fork tender, but still hold a bite.
- Stir in the coconut milk until heated through and creamy, taste and season as needed with salt and sprinkle with some coriander (cilantro),
- Serve with your choice of sides and Enjoy!!
COOKING TIPS:
Is there a vegetarian curry on Slimming World?
Vegetarian curry recipes are excellent for creating meat-free fakeaways. This mild curry from Slimming World is full of vegetables, red lentils, and chickpeas. Be cautious of spice/seasoning blends that contain additional ingredients such as sugar, oil, or starch. To maintain your weight loss progress, consider counting ½ Syn for every level teaspoon or 1½ Syns for every level tablespoon.
How do you make vegan coconut curry?
In just 30 minutes, you can enjoy a deliciously creamy vegan coconut curry that is packed with vegetables, has a mild spice level, and is ideal for a quick dinner. Begin by heating olive oil in a pot and sautéing chopped onion and crushed garlic along with curry powder, cumin, and coriander powder until the onions are softened. Then, add in baby corn, red pepper, sliced zucchini, and chickpeas.
How do I make a low-calorie Curry?
Apply low-calorie cooking spray to a spacious, non-stick frying pan and heat it over a medium flame. Sauté the onion for 2-3 minutes. Increase the heat to high and incorporate the sweet potatoes, curry powder, and chopped tomatoes. Mix well and cook for an additional 2-3 minutes. Next, introduce the coconut milk and 200ml water, and bring the mixture to a boil.
How many syns in a vegetarian curry?
In a vegetarian curry, coconut milk brings a unique touch, and despite its relatively high syns in Slimming World, even when using light coconut milk, the allocated portion of curry only contains about 2.5 syns (depending on the brand of coconut milk used). It's truly worth it for the incredible taste!
Vegetable Coconut Curry | Slimming & Weight Watchers Friendly
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: non specific
Number of ingredients: 15
- 600 g swede (peeled and cut into 2cm cubes)
- 100 g green beans (trimmed and left whole)
- 1 large courgette (sliced into 1cm thick, semi-circular slices)
- 100 g button mushrooms (halved)
- 1 small onion (peeled and finely chopped)
- 2 cloves garlic (peeled and crushed)
- 20 g root ginger (finely grated)
- ¼ tsp mild chilli powder
- 500 ml unsweetened coconut dairy free milk alternative
- 1 lime (zest only, finely grated)
- 2 tbsp lime juice
- 2 tbsp low fat cream cheese
- 10 g fresh coriander (chopped)
- low calorie cooking spray
- salt and pepper (to taste)
- Serving Size: 426 g
- Calories: 121 kcal
- Carbohydrate: 13 g
- Protein: 6.7 g
- Fat: 3.4 g
- Saturated Fat: 2.1 g
- Sodium: 460 mg
- Fiber: 6.4 g
- Sugar: 11 g
- Spray a large saucepan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 5 minutes, stirring occasionally until slightly softened and golden brown.
- Add the garlic, ginger and chilli powder, stir, and fry for 2 - 3 minutes.
- Add the swede and the coconut dairy free milk alternative to the saucepan and stir.
- Cover and simmer over a low heat for 40 - 45 minutes, until the swede is tender when tested with a sharp knife.
- Add the green beans, courgettes, mushrooms and lime zest. Stir, then cover, and simmer over a low heat for 8 - 10 minutes, until just tender.
- Remove from the heat and stir in the lime juice and cream cheese, until the cheese has completely melted and the sauce becomes creamy.
- Stir in the coriander and season to taste.
- Serve with an accompaniment of your choice.
Slimming World Vegetable Curry
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 16
- low-calorie cooking spray (I like Frylight)
- 1 tbsp curry powder
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 medium-sized onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 400 ml chopped tomatoes
- 1 tbsp tomato puree
- 200 ml light coconut milk
- 200 ml water
- 4 medium-sized potatoes (peeled and cut into bitesized chunks)
- 300 g kale (stems removed and chopped into small pieces)
- salt and pepper (to taste)
- a small handful of fresh coriander
- 300 g rice
- Calories: 618 kcal
- Fat: 13.7 g
- Saturated Fat: 11 g
- Sodium: 66 mg
- Carbohydrate: 112.8 g
- Fiber: 10.9 g
- Sugar: 7.5 g
- Protein: 14 g
- Serving Size: 1 serving
- Spray a large saucepan with low-calorie cooking spray, bring to a medium-low heat, and fry the onions with a bit of salt. Stir occasionally until the onions are translucent (6-7 minutes).
- Add in all the spices, the tomato puree, and the garlic and fry for another 1 minute. Make sure not to burn the spices.
- Meanwhile, cook the rice following the instructions on the pack. Keep warm.
- Add the chopped tomatoes, light coconut milk, and water and mix well. Add the potatoes and kale, bring to a boil and let simmer until the potatoes are cooked (15-17 minutes). Season with salt and pepper.
- Divide the rice and curry into 4 bowls and tuck in!
Slimming World Cauliflower and Potato Curry
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 15
- 1 onion (finely chopped)
- 1 glove of garlic (finely chopped)
- 2 large potatoes (peeled and cut into cubes)
- 1 tbsp curry powder
- 1 tsp ground coriander
- 1/2 tsp chilli powder
- low calorie cooking spray
- 250 ml vegetable stock from a cube
- 400 ml light coconut milk
- 250 frozen peas
- juice of 1/2 lemon
- 2 apples (cubed)
- 200 g rice
- salt and pepper to taste
- 10 almonds (optional) (chopped)
- Calories: 536 kcal
- Fat: 10.8 g
- Saturated Fat: 9.6 g
- Sodium: 86 mg
- Carbohydrate: 99.7 g
- Fiber: 12.1 g
- Sugar: 21 g
- Protein: 11.7 g
- Serving Size: 1 serving
- Cook rice according to packet
- Peel and finely chop onion and garlic. Peel the potatoes and cut them into small cubes. Wash the cauliflower and cut into small florets
- Fry onion, garlic, curry powder, coriander and chilli powder in a non-stick pan on medium heat using 2-3 sprays of low calorie cooking spray. Add the potatoes, and fry them for 2-3 minutes. Add the cauliflower and cook for another 1 minute.
- Season with salt and pepper, add the stock and coconut milk, and let the dish simmer for about 10 minutes (cover with lid and stir regularly).
- Add the peas and cook for another 5 minutes. Add the juice of half of lmeon and season with salt and pepper.
- Chop the apples into small cubes.
- Serve with rice and top with the fresh apple cubes and chopped almonds (optional).