Posted by Helentjb1
Serves 1 at 4PP
My standby for when I have overindulged. Very
filling and low in points.
Recipe from WW "How to Cook the
Weightwatchers Way" (2005)
Ingredients
1 aubergine cut in half lengthways
1 teaspoon curry paste (I used more than this and Jalfrezi)
low fat cooking spray (I used 1/2 tsp olive oil)
1 small onion sliced thinly
2 garlic cloves chopped
1/2 tspn ground cumin
1/2 tspn ground coriander
1/2 tspn garam masala
100 ml veg stock
2 tablespoons low fat yogurt (I used Greek)
2 tablespoons chopped coriander
Method
Heat oven to Gas Mark 4/180 C/fan oven 160 C
Score the exposed flesh of the aubergine halves with a sharp knife in a deep criss cross fashion and then spread the curry paste over. Place them, cut side up, on a baking tray and bake for 20 mins until softened.
Meanwhile, spray a non-stick frying pan with the low fat cooking spray (or use oil) and stir fry the onion and garlic for 5 mins, adding a tablespoon of water, if necessary, to prevent them from sticking. Then add the spices and turn off the heat.
When the aubergines are cooked, transfer them to a board and chop them into cubes as marked by the score lines. Add them to the onion mixture, with the stock, and bring to the boil. Boil rapidly without a lid for about 10 mins or until the curry is nearly dry.
Take off the heat, stir in the yogurt and coriander, Season to taste and serve.
So filling you don't need rice :-)!!
Ingredients
1 aubergine cut in half lengthways
1 teaspoon curry paste (I used more than this and Jalfrezi)
low fat cooking spray (I used 1/2 tsp olive oil)
1 small onion sliced thinly
2 garlic cloves chopped
1/2 tspn ground cumin
1/2 tspn ground coriander
1/2 tspn garam masala
100 ml veg stock
2 tablespoons low fat yogurt (I used Greek)
2 tablespoons chopped coriander
Method
Heat oven to Gas Mark 4/180 C/fan oven 160 C
Score the exposed flesh of the aubergine halves with a sharp knife in a deep criss cross fashion and then spread the curry paste over. Place them, cut side up, on a baking tray and bake for 20 mins until softened.
Meanwhile, spray a non-stick frying pan with the low fat cooking spray (or use oil) and stir fry the onion and garlic for 5 mins, adding a tablespoon of water, if necessary, to prevent them from sticking. Then add the spices and turn off the heat.
When the aubergines are cooked, transfer them to a board and chop them into cubes as marked by the score lines. Add them to the onion mixture, with the stock, and bring to the boil. Boil rapidly without a lid for about 10 mins or until the curry is nearly dry.
Take off the heat, stir in the yogurt and coriander, Season to taste and serve.
So filling you don't need rice :-)!!
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