Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day
Make this veggie curry using our pre-prepared roasted summer veg traybake, plus chickpeas, spinach and peanuts. For a meat-based curry, simply add chicken
Cook:30 mins Serves 2 Easy Nutrition per serving kcal282 fat8g saturates1g carbs33g sugars13g fibre14g protein13g salt0.1g Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped ...
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Healthy chicken katsu curry A star rating of 3.7 out of 5.104 ratings Easy prawn green curry rice bowl A star rating of 5 out of 5.7 ratings Prawn, pea & spinach coconut curry with microwave quinoa rice A star rating of 5 out of 5.2 ratings...
RECIPE TIPS FREEZE IN BATCHES Freeze the curry in batch sizes to suit your needs. If you do this in freezer bags, and lay them flat in the freezer, this will make defrosting a lot quicker. Once defrosted, transfer to an ovenproof dish, add a dash of water, cover with the lid and ...
Use this sauce to make a curry for your Christmas leftovers whether its sprouts, turkey, or simple roast potatoes. If freezing the sauce, leave to cool, pour into a container and freeze, then defrost and reheat when you’re ready to eat. Recipe from Good Food magazine, November 2018 ...
Create a tasty, spicy vegetarian dish with mushroom and curry in less than half an hour from BBC Good Food
Put the vegetable oil in a frying pan, and heat on high. Season the chicken slices with salt and brown them on high until just golden then remove from the pan and set aside. You don’t need to cook the chicken all the way through, just get it nicely golden. step 2 Add the Thai ...
A low-fat and low-calorie vegetable curry that's made with madras spice and yogurt, from BBC Good Food.