This speedy chicken jambalaya is ready in 30 minutes. It’s great for the nights when one of the girls has to eat early due to Cubs or Guides commitments.
It’s very filling and tasty; you can serve it with a side salad to make up your 1/3 speed or you can add any other vegetables that you like.
None of the kids knew it was a Slimming World recipe and they all asked for seconds.
We made extra and I saved a couple of portions so I could have them for my lunches the following days 🙂
The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.
Low-calorie cooking spray
2 onions, finely chopped
4 garlic cloves
ground ginger – 1/2 tsp
ground cumin – 1 tsp
black mustard seeds – 1 tablespoon
turmeric – 1 tsp
mild or medium curry powder – 2 tbsp
split red lentils – 175g
carrots peeled and cubed – 3
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
frozen peas – 200g
small handful finely chopped coriander
Lime wedges to serve (optional)
Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice
Recipe taken from the Slimming World book Best Loved Extra Easy Recipes
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