Recipe corner - curry night

As per my last post here are some of my current favourite curry recipes. They're dead easy, quick to cook and seriously tasty.

First up - Creamy spiced dahl. Granted, it's a bit high on points for a side dish but it is really good (promise!) and the lentils are so filling that you can cut down on your rice portion.

Ingredients

1 tsp mustard seeds
1 tsp cumin seeds
1 tsp olive oil
1 small onion, finely diced
2 garlic cloves, crushed
1cm fresh root ginger, grated
4 cardamon pods
pinch of dried chilli flakes
200g red lentils, rinsed and drained
200ml reduced fat coconut milk

Serves 4, 5 points per person, 7 pro points per person

Toast the seeds over a low heat until fragrant, and transfer to a pestle and mortar. Add the cardamon pods and the chilli flakes to the seeds and give a good pounding.

In the same pan, eat the oil and soften the onion, garlic and ginger.

Tip the lentils and seeds into the pan and stir well before adding the coconut milk and water to cover. Bring to the boil, then cover and simmer over a low heat until the lentils are soft - probably about 20 mins.

And now for the Cumin-spiced chicken one of my all time favourite WW recipes. In our household, the ultimate mark of recipe appreciation is cooking it on a regular basis (because we try so many new recipes and many don't make it into regular rotation).

Ingredients

Large onion sliced,
2 skinless and boneless chicken breasts, cut into 8 pieces
2 garlic cloves, crushed
tsp cumin seeds
tsp ground coriander
tsp ground cumin
1/2 tsp salt
1/2 tsp tumeric
2 medium green chillies, de-seeded and chopped
300ml chicken stock
2 tbsp lemon juice
2 tbsp 0% fat Greek yoghurt

Heat a non stick frying pan and stir fry the onion for about 4 mins until soft.

Add the chicken pieces and continue to cook until browned on all sides.

Add all the other ingredients except the lemon juice and the yoghurt. Heat gently until simmering, and then cover the pan and cook for 15 mins.

Remove the lid and cook for a further 2-3 mins until the sauce has reduced and thickened.

Stir through the lemon juice and yoghurt, season to taste and serve.

Serves 2, 2.5 points per person, 4 pro points per person