Curry Loaf

It's tricky to find cost-effective, filling and slimming world-friendly savoury foods. Slimming World curry loaf is one of those wonderful loopholes.  You'll find the main ingredient Chickpea Dahl in most well-known supermarkets for about £1 / €1.50 per tin. Syn values will vary for each, but here are some common ones:

Aldi Bilash Chickpea Dahl, 1.5 syns per 400g can
Asda Chosen by you Chickpea Dahl, 2 syns per 400g can
Tesco Chickpea Dahl, 1.5 syns per 400g can
Mazadar Chickpea Dahl, 400g Can, Free

The entire loaf made as below is 3.5 syns. Very handy for lunch or a snack, and will keep in the fridge for about 3 days. 

Ingredients:

• A 400g tin of chickpea dahl (I used Aldi Bilash Vegetable Chickpea Dahl 1.5 syns per can)
• 100g pack of curry rice (I used Erin Curry Rice for 2 syns a packet)
• 3 large eggs
• 1 tbsp curry powder

Method:

1. Cook up the rice as directed, or until water has been absorbed.
2. Whisk the eggs in a bowl
3. Add rice and chickpea dahl to the eggs and mix everything
4. Spray a loaf tin with Frylight and pour in the mixture
5. Bake for 35-40 mins at 200 Degrees.

Tip:

For a Syn Free Curry Loaf, use the Mazadar Chickpea Dahl (available in Morrisons and Home Bargains) and Bachelors Curry Rice - both are free! 

Speed Soup (with a spicy twist)

Speed soup is one of the secret weapons of slimming world veterans. There is no huge secret to making it, it is simply a matter of adding a load of your favourite speed foods into a standard soup mix. Personally, I like a spicy kick and so my ingredients include a little ginger and chilli. This increases its healing properties and, in my daft little head convinces me that it helps the fat melt off!

2 Servings

Prep Time: 10
Cook Time: 25 Min
Ready In: 35 Min

Ingredients

• Frylight
• 3 cloves of garlic, crushed
• 1 large onion, sliced
• 1 tin of mixed beans
• Tin of chopped tomatoes
• 500mls vegetable stock
• 1/2 inch root ginger, sliced
• 1 tbsp Chilli flakes
• 1 large carrot
• 2 leeks, sliced
• 1/2 turnip, chopped
• Salt and pepper to taste

Directions

1. Spray a large frying pan with frylight, and saute the onions, garlic, turnip, leeks and carrot for about 3-5 minutes on a medium heat until softenend.
2. Add the tin of chopped tomatoes to the pan and lower the heat.
3. Drain the mixed beans before adding to the pan. Allow 3 more minutes to simmer
4. Transfer the contents of the frying pan to a saucepan, add the stock, ginger and chilli flakes. Bring to boil and then allow to simmer for 10 mins
5. Add salt and pepper to taste, and serve!

Bonus tips:

• Blitzin a blender for a smoother soup
• This will keep for up to a week in the fridge, or a month in the freezer
• To turn this into a more substantial meal, why not add some pasta or potatoes to the final boil.