Spicy Rice

Serves 1

Syns per portion*: Extra Easy Free, Red 12 , Green Free

Ingredients

• 50g rice
• 1/2 tsp dried chilli flakes
• 1/2 tsp garam masala powder
• 1/4 red pepper
• 1/4 green  pepper
• 1/4 yellow pepper
• 1 tsp soy sauce
• 1/2 chicken stock cube
• 200ml water
•  Frylight

Method

1. Chop the peppers into small chunks
2. Place the rice into a pan and  give 3 sprays of frylight. Set at medium heat and stir rice until it begins to brown.
3. Add 100ml of water, stock cube and chilli flakes. Reduce heat to low-medium and stir occasionally until rice absorbs the water, be careful not to let it stick to the pan.
4. Once rice has absorbed water  add the chopped peppers, garam masala, soy sauce and remaining 100ml of water.
5. Set on a low heat and stir occasionally until all water has been absorbed. Serve.

Today my husband returned with some marinated chicken breasts for dinner which were nice and slimming world friendly. I decided I wanted to have rice with the chicken, however I though it would need jazzed up a bit otherwise it would be quite dry. So I whipped up this little dish and it was rather tasty. Just as a word of warning you may want to add the chilli flakes slowly until you reach the desired heat as  I about blew my heat off by adding to much!

Enjoy.

NB. The marinated chicken in the 'The Cook Menu' cajun marinade chicken from Marks and Spencers.

Vegetable Curry

Serves 1

Syns per portion: Extra Easy Free, Red Free (without rice), Green Free

Ingredients

• Selection of vegetables (I used broccoli, red pepper, cauliflower, peas, potato, courgette)
• 1/4 onion
• 100g passata
• 100ml veg stock
• 1 heaped teaspoon of curry powder
• 1 level teaspoon garam masala
• Frylight

Method

1. Cook any frozen or root vegetables until ready and cut into bite size pieces. If using fresh veg such as peppers or courgette there is no need to cook first.
2. Meanwhile fry onion in a large pan with a few sprays of frylight.
3. Add the curry powder, garam masala and veg stock and simmer for a few minutes till the liquid is reduced by half. 
4. Add all the vegetables and stir through the stock.
5. Add the passata and stir though. Reduce the heat and allow mixture to cook and thicken to desired consistency.
6. Garnish with some coriander and serve with rice.

When i'm cooking meals I love the colours of naturals foods as well as tantalising smells which make you want to devour the dish as soon as it's ready. This dish certainly ticks these boxes for me with its wonderful array of greens and reds of the ingredients and the gorgeous aroma of the curry spices. This dish was yummy and very simple to make. Perfect for vegetarians or if you're like me and just prefer a meat free meal every now and then.

Here are a few notes I made about this recipe:

• Other veg that can be used is butternut squash, baby sweetcorn, mushrooms

• I used Tescos medium curry powder, but you can get spices milder or hotter versions in most supermarket.
• Remember to syn your ice if using this on a red day

Enjoy x.