Spice... spice... baby... (you totally sang that!)
I got side tracked in Superquinn... not my usual shopping haunt but I spotted these for those of a spicy persuasion! Keep your eye on the weights of the meals... some brands vary from 250g - 450g so I've put the full PP down as well as the value per 100g...
Homemade recipe at the end from the WW cookbook! its sooooo yum!
Dees Thai Veg Pot per 100g - 3 PP
12 PP - 400g pack
Dees Tex Mex Veg Pot per 100g - 2 PP
8 PP - 400g pack Check out www.dees.ie
Aruna Madras sauce per 100g - 3 PP
14 PP - 450g pack
Aruna Curry Sauce per 100g - 3 PP
14 PP - 450g pack
Also available in the Aruna range in 450g sachets:
Rogan Josh Sauce per 100g - 3 PP
Korma Sauce per 100g - 5 PP
Tikka Masala per 100g - 4 PP
Superquinn Chicken Tikka Masala ready meal with pilau rice per 100g - 4 PP
16 PP - 400g pack
Superquinn Beef Rogan Josh ready meal with pilau rice per 100g - 4 PP
16 PP - 400g pack
Superquinn Chicken Jalfrezi ready meal with pilau rice per 100g - 3 PP
12 PP - 400g pack
Superquinn Chicken Curry ready meal with pilau rice per 100g - 3 PP
12 PP - 400g pack
Superquinn Chicken Korma NO rice per 100g - 5 PP
17 PP - 330g pack
Bombay Pantry Chicken Curry per 100g - 3 PP
10 PP - 330g pack
Bombay Pantry Chicken Tikka Masala per 100g - 3 PP
Bombay Pantry Chicken Biryani per 100g - 4 PP
Bombay Pantry Chicken Korma per 100g - 5 PP
17 PP - 330g pack
Bombay Pantry Basmati Rice per 100g - 5 PP
13 PP - 250g pack
Bombay Pantry Pulao Rice per 100g - 4 PP
10 PP - 250g pack
Bombay Pantry Tikka masala Sauce per 100g - 2 PP
7 PP - 325g pack
Bombay Pantry Curry Sauce per 100g - 2 PP
7 PP - 325g pack
Bombay Pantry Rogan Josh Sauce per 100g - 2 PP
7 PP - 325g pack
CURRY SAUCE - 1 PROPOINT per portion
from Weight Watchers - the complete kitchen
6 PP for the recipe
5 mins prep
25 mins cooking
V, will freeze, serves 8
1 large onion - chopped finely
600ml (20floz) vegetable stock
1.5 tblsp medium curry powder
2 garlic cloves - crushed
2.5 cm (1 inch) fresh root ginger - grated
2 x 400g cans of chopped tomatoes
50g (1.75 oz) mango chutney
1
Place the onion in a large lidded saucepan with 100ml of the stock.
Cook, covered, for 5 minutes until starting to soften
2
Stir in the curry powder, garlic and ginger and cook, stirring,
for 2 mins to bring out the flavor
3
Tip in the tomatoes and add the chutney, plus the rest of the stock.
Bring to the boil, cover and simmer for 15 mins.
4
Depending on your preference, the sauce can be kept as it is, slightly chunky,
or it can be blended until smooth with a hand blender.
5
Divide sauce into portions, cook before freezing in labelled containers
and cause I didn't have enough time to type it out.. the fab recipe for Beef Rogan Josh from the WW 'Everyday Favourites' cookbook! all the noms...