Another new recipe from my stash of recipe books. I have never made a pork curry before but it was very tasty.
SERVES 4 – READY IN 1 HOUR 20 MINS
Low calorie cooking spray
6 shallots, peeled and finely chopped
1 red chilli, peeled and thinly sliced
2cm piece root ginger, peeled and finely grated
1 tbsp finely chopped lemon grass ( I used dried with a coconut blend)
2 garlic cloves, peeled and finely grated (I used asda frozen)
1 tbsp ground cumin
1 tsp ground turmeric
100ml dark soy sauce
50ml white wine vinegar
4 tbsp tomato purée
4 bay leaves
700ml chicken stock
16 baby new potatoes (I missed these out and served with rice)
2 red peppers, deseeded and cut into bite-sized pieces
600g lean pork fillets, all visible fat removed, cut into bite-sized pieces
Salt and freshly ground black pepper
Chopped fresh coriander, to garnish
1 Spray a wok or large frying pan with low calorie cooking spray and place over a medium-high heat. Add the shallots, red chilli, ginger, lemon grass, garlic, ground cumin and turmeric and stir-fry for 2-3 minutes until soft and fragrant.
2 Stir in the remaining ingredients and season well. Bring to the boil, cover tightly and reduce the heat to low.
3 Simmer gently for 45 minutes until the pork is tender. Ladle into bowls and garnish with the coriander to serve.
Last week at Slimmingworld one member brought us a new soup recipe she had tried - it was absolutely lush. Note of caution - garlic! Remember you can always ADD not TAKE AWAY. My attempt was indeed too much garlic - would use half this quantity next time - even less.
300g red lentils
4 celery sticks
3 parsley sprigs (I used dried)
1.5 litres veg stock
Salt & pepper
1 fromage frais (I didn't use this)
Chopped parsley & paprika to garnish (I didn't use this)
Wash lentils soak for 30 minsSpray pan & heat onions,carrots & celery.
Drain lentils and add to pan with parsley & stock
Bring to boil and simmer for 30 mins, removing any scum.
Transfer to blender & blitz.
Put back into pan and reheat.
Stir in fromage frais and parsley & paprika to serve.
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Next week - G! mmmmmmmmmmmmmmmm!