Slimming World from a sarcastic stressed-out Mummy's point of view!

Friday, 2 September 2016

Recipe- End of the week Veggie Dhal

Picture the scene - it's the end of the week, the fridge is looking bare, and you don't have the energy to drag the kids around the supermarket, the only things in the cupboard are a few tins of pulses that you've had in there since the millennium bug threatened the end of the world and the wrinkly carrots in the veg rack are begging to be put out of their misery. Plus, payday is still 2 days away and you're already watering down the gin to make it last. Throw together a veggie curry, use up those last bits and relish in how tasty and healthy it is. I used to be a vegetarian (but I'm alright now) as a student and curries were a staple - the chick peas and lentils are a cheap source of protein and you can make a huge batch for around £3. Can't say fairer than that.

To make a massive cauldron of End of the week Veggie Dhal you will need:

  • 1 large onion, diced
  • 2 cloves of garlic, crushed
  • 2 tablespoons of curry powder of your choice (I use medium and adjust for the kids with yogurt)
  • 1 teaspoon garam masala
  • 1 tin chopped tomatoes
  • 1 veggie stock cube
  • 1 can of chick peas
  • 1 can of green lentils
  • plus whatever veg you have lurking in the fridge or freezer - I used half a sad butternut squash, a wrinkly leek, two forgotten carrots, and about 4 lumps of frozen spinach. I would have used half a cauliflower as well, but it was just too far gone. RIP little choux-fleur.
  • frylight, or your favourite oil-spray
Sweat off your onions in a generous spray of frylight for a few minutes before adding the garlic for a minute more. Add the spices and toast for about 30 seconds before adding a splash of cold water - this cools the pan and stops the spices from burning. Add the rest of your veg chunked up any old way you like and stir to coat in all the spices. Add the tomatoes, then fill the can with water from a recently boiled kettle and add that too, with the stock cube. Drain and rinse the lentils and chick peas, and throw them in then cover and bring to the boil. Once it's boiling turn it down to a gentle simmer and leave it alone for at least half an hour, but the longer the better. You could chuck it all in a slow cooker and come home to your kitchen smelling like a delicious armpit if that's your thing. I jest, it doesn't smell much like an armpit, but I promise it's tasty and makes enough easily to serve 6 adults depending on how much of a veg hoarder you are (I hold my hands up). Some other good veg to use up would be courgette, squash, peppers, sweet potato, mushrooms (but add these at the end), baby corn, green beans, fresh tomatoes - anything you need to use up really. And it's perfect for SP as long as you don't add potato, parsnip or sweetcorn, yogurt at the end, or serve it with rice. Freezable too, so fill your boots!


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