So this recipe includes a disaster! Whilst trying to multitask i accidentally scalded myself – I am currently sat with my left hand in a bowl of iced water – ‘you are still typing’ I can hear you say but if I tell you I am left handed I am doing pretty well !
This recipe is creamy and indulgent, full of speed but laced with full fat coconut milk. Yes – full fat! Divided into 6 portions it’s 5 syns per bowl. Just imagine what’s in the shop bought ones! It also contains 2 tbsp if sweetener which I haven’t synned – reason being is it’s less than 1/2 tbsp per serving and therefore free!
I tried a new technique for preparing some of the ingredients that cut down on prep time and it worked well. Two years ago whilst on holiday I met the chef Atul Kochhar who gave me the tip for prepping ginger, onion and garlic – it saved me time and the tips of my fingers in the process as I always catch them when grating ginger!
1 small pumpkin, peeled. deseeded and chopped roughly into cubes
2 red onions peeled and roughly chopped
3 fat cloves of garlic peeled
2 cm piece of fresh ginger peeled
1 stalk lemongrass – outside layer removed
1 tbsp medium curry powder
1 400gm tin coconut milk
2 knorr chicken stock pots
2 tbsp sweetener
Small handful fresh chopped coriander
Fresh ground Salt and pepper to taste
In a blender add the ginger, lemongrass, garlic and 50ml water and blitz until smooth
Place the blend into a deep pan sprayed with frylight and fry for app 5 mins over a medium heat. The mixture will dry slightly. Add the curry powder and chilli flakes and fry for another minute. Add the pumpkin and stir until thoroughly coated. Add the 400ml water and stock pots and stir until dissolved. Bring to boil, reduce heat and cover with a lid until pumpkin soft – app 10 mins. Blitz with a hand blender until smooth. Add to coconut milk and stir thoroughly. Add coriander and simmer for two mins. Add sweetener and seasoning to taste. Serve
Always check syn values to protect your weightloss as syn values can vary between brands