Dish of the day: Weight Watchers zero-point curry

The 16lbs in 16 weeks challenge has kicked up a gear this week with the start (or should that be return?) of Weight Watchers. My initial non-ww weight loss has been a perfectly acceptable 4lbs but after a weekend of what can only be referred to as overindulgence (involving fried chicken and half a jar of nutella-not together, obvs) I've decided to embark on a Weight Watchers meal plan for the next few weeks.
WW has always served me well. Back in January 2010 I had a kind of ephipheny (you know the kind: I'm fat and ugly and I'm never going to amount to anything, yeah that kind of thing) which lead to me starting to live a far healthier lifestyle, and I lost three stone over the following twelve months in the process. I now feel more confident than ever but there's still room for improvement (isn't there always?) so it's back on Weight Watchers I go.

A classic recipe that I always return to again and again because it's healthy, tasty and really easy to make is Weight Watchers zero-point curry, which is also a great recipe for using up any leftover veg.

Ingredients:
Garlic
Onion
Leek
Courgette
Mushrooms
Aubergine
Cauliflower or broccoli
Carrots
Curry powder
Vegetable stock
Tin of chopped tomatoes


Chop the onion and crush the garlic and place in a large pan.

Add the chopped leek and chopped courgette to the pan.

Add the broccoli or cauliflower florets and the chopped aubergine.

Cut up the carrot and add to the saucepan.

Add some curry powder to the pan, as strong or mild as you like, and stir through until the vegetables are well coated.


Add a tin of chopped tomatoes and approximately 400ml of vegetable stock, season with salt and pepper and bring to the boil.

Once the curry is boiling turn down the heat and allow the curry to simmer for 40minutes. Serve immediately or allow to cool and then freeze in meal-size portions. As you can see from these photographs I don't tend to measure or weigh the ingredients and just make one big batch that will do for more than one meal. Depending on how spicy you make the curry it can taste nice when used as a pasta sauce or as a ratatouille-style accompaniment to meat dishes.


Weight Watchers zero-point curry: DONE