Sweet Potato and Butternut Squash curry

Shaun made this last night, and oh boy it tasted good – it was spicy but not too much. It was adapted from one of our WeightWatchers cookbooks.

You need :

an onion (0 points)
half a butternut squash (0 points)
sweet potato (allow 70-80g per person) (2 points)
peas (35g) (2 points)
three carrots (0 points)
green beans (as many as you fancy) (0 points)

Quorn pieces – 40g (1 point)

passata (as much as you need)
Curry powder (as much as you need)
200ml bouillon stock (0 points)
teaspoon of cumin
garlic granules

oil for frying (ideally in spray)

basmati rice (allow 40g per person (4 points)

Chop the onion and put in a pan with the stock (so it’s softened rather than fried) Lightly spray your large pan/frying pan add the quorn. Add the curry powder, cumin and garlic and cook gently until heated through.
Boil the butternut squash and sweet potato for five minutes until it’s soft but not too crumbly. Add to curry mixture and make sure it’s covered in curry powder
Cook the rest of your veg as you would, and add to the mixture.

Cook rice – one way with basmati is to put boiling water in the pan with rice (washed and drained), bring to the boil then turn off the flame. Put a lid on the pan and leave for ten minutes – your rice should then be perfect.

Add passata and the rest of the stock to the curry mixture and serve quickly.

It tastes pretty good too. We also added some Gourmet Garden Ginger to the curry which gave it a good taste alongside the herbs too – the preparation time was no more than five minutes, and overall cooking time was around ten.

Points-wise, I logged this and it came in at seven points, the bulk of it being the basmati rice. If you wanted to lower your points more, swap your rice for brown which may save you a few points!