Kale and Chickpea Curry – Slimming World (GF)


A deliciously healthy curry. Gluten free, Slimming World friendy and easy to make.:


  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • Large onion
  • 3 crushed garlic cloves
  • Tin of tomatoes
  • 2 tins of chick peas
  • Pinch of salt
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 200g sliced kale



  1. Lightly fry the mustard and cumin seeds in Frylight until they start popping.img_20170108_185937
  2. Add chopped onions and fry until lightly browned.img_20170108_185913
  3. Add garlic and fry for a few minutes.
  4. Chop the tinned tomatoes and add to the pan.  Simmer for up to 10 minutes to thicken the sauce.IMG_20170108_185839.jpg
  5. Drain the chick peas and add to the pan along with the salt, coriander, chilli flakes, chilli powder and turmeric.  Stir well.
  6. Add the kale a handful at a time.  Continue to cook on a medium heat until the kale has softened.  About 5 mins.img_20170108_185759

I served mine with brown rice and a dollop of natural yoghurt.


Chicken Jalfrezi – Slimming World (GF)

Curries are one of my absolute favourites.  I love experimenting with different ingredients and spices.  For me, it is more about the taste, than the heat of the dish.  You can always add a bit more curry powder but without the right spices it doesn’t always taste right.

Chicken Jalfrezi is a classic curry dish, originally created to use up leftovers by frying them in peppers and onion.  This recipe serves 2 people and is syn-free.



  • 2 chicken breast fillets
  • Frylight
  • 1 large onion sliced
  • 1/2 red and 1/2 yellow peppers deseeded and sliced
  • 1 tin of tomatoes – chopped
  • Salt and pepper
  • 1/2 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 1 tsp garlic granules
  • 1/2 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • very low fat natural yoghurt and chopped cucumber to serve
  • cooked white rice
Or use beef, port or lamb.


  1. Cut the chicken breasts into strips and fry in Frylight until cooked through.
  2. Spray a separate frying pan with Frylight and add the cumin seeds, onion, peppers, garlic and ginger and fry for about 8 minutes.
  3. Transfer the chicken to the mixture and stir well.
  4. Add the curry powder, chilli powder, cumin, coriander, salt and pepper and fry for 1-2 minutes.
  5. Stir in the tomatoes.  Cover, reduce the heat to low and cook for about 5 minutes.
  6. Serve with a side dish of very low fat natural yoghurt and chopped cucumber.

Like curries?  You might enjoy Easy Tikka Masala Sauce – Slimming World or Gobi Chana Curry – Slimming World.

Easy Tikka Masala Sauce – Slimming World

A quick meal at our house used to include the obligatory jar of curry sauce with some kind of meat and some rice.

A typical jar of tikka sauce like this is around 20 syns.

Now I’m on Slimming World…
I can’t reach for a jar of sauce as it’s crammed full of syns.  It’s quick (not as quick) and easy to make your own sauce for no syns.DSC_0614

Serves 3-4 people

Ingredients: 2 tbsp curry powder, salt, pepper, Frylight, 2 tsp onion powder, 2 tsp of garlic puree, 1 tbsp chilli flakes, 2 tbsp tomato puree, 1/4 tsp sweetener, 2 x 400g tins of tomatoes, 6 tbsp very low fat fromage frais,  cooked meat (I used leftover lamb from previous day, grilled chicken goes well with it).

Method: Put all ingredients except fromage frais and meat into a pan and heat on a medium heat for 2-3 minutes.  Blend the tinned tomatoes with a hand blender and add to the pan.  Bring to the boil, then add meat, then allow to simmer for 10-20 minutes.  Take off the heat, stir in the fromage frais and serve.

Other curries:


Courgette Curry – Slimming World

Courgette curry with fried potatoes

I do eat non-curried foods too.  It’s just that I find it really easy to get lots of my free foods crammed into a decent curry.  This recipe is from an old Slimming World recipe book.  It’s syn free too!

Ingredients: Frylight, 1tsp cumin seeds, 1tsp mustard seeds, 1 onion diced, 2 tsp garlic powder, 1 tbsp curry powder, 2 large courgettes cut into chunks, 400g can chopped tomatoes, 1 tbsp tomato puree, 1/2 tsp artificial sweetener, salt


  1. Spray a large frying pan with Frylight (I didn’t pick a large enough one and had to change it part way through).  Add cumin and mustard seeds and fry until they start to pop.

    The seeds can get violent when they start popping!
  2. Add the onion and fry for 5 minutes.

    … or until softened.
  3. Add the garlic, curry powder and courgette and cook for 3 minutes.

    Stir often.
  4. Stir in the tomatoes, puree, sweetener and 150ml of water and bring to the boil.
  5. Reduce the heat to low, cover and simmer for 10-12 minutes.
  6. Remove from the heat, season and serve.

I served mine with fried diced up baked potato.

Other curries:

Gobi Chana Curry – Slimming World

I served mine with Asda Smart Price Golden Vegetable rice.  0.75 syns for half a pack.

Another quick curry that’s syn free.  I love veggie curries and plenty of spice.  It only takes about 30 minutes to make and can be frozen.  This recipe can be found in Slimming World’s Curry Heaven book, £4.95, although I’ve adapted it slightly.

Ingredients: Frylight, 2 small onions diced, 2 tsp garlic powder, 2tsp ground ginger, 2 tsp curry powder, 1 red pepper diced, 1 green pepper diced, 1 cauliflower separated into small florets, 500g passata, 1tsp sweetener, 400g can chickpeas drained & rinsed, salt & pepper, fat free natural yoghurt, 2 tsp mint


  1. Fry the onion in Frylight for 2-3 minutes.IMG_20160223_174210
  2. Add the garlic, ginger and curry powder and stir quickly.IMG_20160223_174144
  3. Add the peppers and cauliflower and cook for 2-3 minutes.
  4. Add the passata, sweetener and chickpeas and bring to the boil.

    It doesn’t look pretty, but was delicious!
  5. Reduce the heat and cook for 10 minutes.
  6. Serve with rice and a side of yoghurt with mint.

Other curries:

Quick Beef Curry – Slimming World

IMG_20160221_182209.JPGHere’s a recipe for a very quick beef curry.  It’s syn free and very filling.  It’s a tikka masala style but without the yoghurt.

Serves 2-4 people


Frylight, 1 large diced onion, 1 diced green pepper, 400g lean beef strips, 1 tsp paprika, 1 tsp garlic powder, 1 tbsp chilli flakes, 2 tsp cumin seeds, 2 tsp turmeric, 2 tsp ground ginger, 1 tbsp curry powder, 4 tbsp tomato puree, tin of chopped tomatoes (400g), 50g frozen peas, 100g fresh spinach.


  1. Soften the onion and pepper by frying in Frylight on a medium heat.
  2. Add the beef strips and fry until no pink is showing.
  3. Add the paprika, garlic, chilli, cumin, turmeric, ginger and curry powder and fry for a few minutes.  Stirring occasionally.
  4. Transfer to a larger pan if needed before adding the tomato puree, chopped tomatoes, peas and spinach.  Stir well.  Cook for 10-15 minutes on a medium/low heat.
  5. Serve with white rice.

Other curries:

Beef Madras – Slimming World

Beef Madras

Tonight I fancied trying a curry recipe that I’ve adapted from one of my cook books.  It is not laden with sauce but makes a nice accompaniment with mashed butternut squash.  I also added half a packet of Golden Vegetable Batchelors Super Rice (about 1 syn).

Beef Madras –  serves 2 people.



2 medium onions, diced

2 cloves

3 cardamon pods

1 tsp ground ginger

1 tbsp of dried chillies

1/2 tsp garlic powder

1 tbsp curry powder

400g beef sizzle steaks cut into bite sized pieces.

1 tsp ground coriander

1/2 tsp ground cumin


  1. Fry the onion, cloves and cardamon pods for 2-3 minutes on a medium heat.IMG_20160214_200106.JPG
  2. Add the ginger, chillies, garlic powder, curry powder and beef.DSC_0593 (3)
  3. Fry until the beef is brown.
  4. Add the coriander and cumin.DSC_0594
  5. Cook on a low heat for 15 minutes.  Stirring occasionally.

More curries: