Black Eye Bean & Coconut Curry

This is one of my favourite curries I loved eating when I was younger. The version I used to have would be a lot higher in syns so this is a SW friendly version I’ve adapted. The way my mum used to make this was a lot more complicated and she used some more spices but I find this way works well too.

I had a few people messaging me saying this is an odd combo but I don’t see how it is odd. Maybe because of my background I’m used to having a variety of different foods from different parts of the world that this is just another meal for me. I don’t know where it originates from but I am sure this type of curry is eaten a lot!

It is easy and very economical to make too. We have this served with boiled rice and masala fish.

Black Eye Bean Curry with Coconut

Black Eye Bean Curry with Coconut

 

Serves: 4

Syns: 2.5 syns per serving

Time Taken: 30 minutes

Difficulty: Easy

Ingredients

  • 2 medium onions, finely chopped
  • Pinch of cumin seeds and chilli flakes (optional)
  • 1 tbsp. ginger/garlic paste
  • 1 tbsp. curry powder (or more if you prefer spicy)
  • Salt to taste
  • 2-3 tbsp. tomato puree
  • 2 tins of black eye beans, drained
  • 200ml reduced fat coconut milk
  • 5g desiccated coconut
  • fresh coriander, to garnish

Method

Fry the onions with the cumin seeds and chilli flakes (if using) and the ginger/garlic till the onions have softened and are lightly golden.

Add the curry powder and salt to taste and fry for a further 5 minutes stirring constantly. If the spices start to stick to the pan, add a little hot water and keep stirring.

Add the tomato puree and the beans with the coconut milk and cook on a low heat for about 10 minutes.

Once the curry is done, you can garnish it with fresh, chopped coriander and serve it with boiled rice.

Falafels

Delicious little treats, perfect as a snack or as part of a meal.

Makes: 20

Syns: FREE

Time Taken: 30 minutes, plus chilling

Difficulty: Moderate

Falafels

Falafels

ingredients

  • 2 tins chickpeas, drained
  • 2 garlic cloves
  • 4 spring onions, chopped
  • 1 tsp ground cumin
  • ½ tsp baking powder
  • handful of fresh coriander
  • Salt and freshly ground black pepper
  • Low calorie cooking spray

method

Put all ingredients together in a bowl and blitz together until the mixture is a coarse paste.

Shape mixture into falafels and chill for at least 15 minutes to set their shape.

Cook them in a preheated oven, gas mark 6 for around 30 minutes turning them halfway.

Orzo Pasta Salad

This recipe is inspired by one of my members at our taster session. I usually use orzo pasta shapes in soups, I never though of using it as a salad! It was so nice that I have tried to recreate it and loved my version too. For convenience I have used Najma BBQ Chicken Chunks but you can cook chicken from scratch if you prefer. You can add any veg of your preference to it, I just used whatever I had in my fridge.

Serves: 4

Syns: FREE

Time Taken: less than 15 minutes

Difficulty: Easy

Orzo Pasta Salad

Orzo Pasta Salad

 

Ingredients

  • 150g orzo pasta
  • Najma BBQ chicken chunks
  • Cucumber
  • Carrot
  • Red pepper
  • Spring onions
  • Green chillies
  • Fresh coriander
  • Season to taste

Method

Cook the pasta according to the packet instructions.

Whilst the pasta is cooking, finely chop all the veg and the BBQ chicken chunks and set aside till the pasta is cooked.

Once the pasta is cooked, drain and run it through cold water under a sieve.

Mix the chicken and the veg to the pasta and season to taste.