I feel like it’s been bloody ages since I sat down and typed up a recipe. Life has just been hectic and I think I fell out of love with my own blog. I spend a lot of time and energy on my social media pages, but I really want to get back into developing new recipes and sharing them on here.
A couple of weeks ago I decided to take the plunge and join Slimming World. It was something I had been thinking about for a while, but I never felt committed enough to do it to be honest. But when we got back from Mallorca, enough was enough. My opinion of myself was really negative and one of the main things affecting this was my weight. It makes me feel insecure and that everyone I meet judges me on my size and thinks I must just stuff my face constantly with food. It’s not the case at all, but when you feel terrible about yourself, the weirdest things run through your head.
Being on Slimming World has been ok. I miss drinking gin everyday, and I know I have syns to allow for this, but I would rather use my syns on food! Plus, cutting down on alcohol was something I knew would help with shifting the timber. When I first went to get weighed, I was actually pleasantly surprised as I weighed around 1 stone less than I thought! I have lost 5lb in two weeks and have 11.5lbs to go to my target. I would love a 2lb loss this week, just so it gets me into single figures!
As a food blogger, adapting to SW has been quite easy for me and I haven’t felt like I’ve been missing out. But the one thing I have really fancied is a curry. I usually put coconut milk in, coconut cream and natural yoghurt. But, I knew I could make a curry that was slimming world friendly and taste good. I think it was actually one of the tastiest curries I’ve ever made! It was really rich and had layers of spice. I cooked it in our slow cooker as it’s the best way to keep the flavour and have super tender meat. I also put some baby potatoes in as it’s a good to bulk it out and stop yourself eating poppadoms etc!
It made 6 portions so I have some for my freezer stash!
Prep time – 15 minutes.
Cooking time – 8+ hours.
- 450g lean pork fillet. All visible fat removed and cut into large chunks.
- 1 large brown onion, sliced.
- 1 green pepper, sliced.
- 150g mushrooms, diced.
- 1 tsp lazy garlic.
- 1 tsp lazy chilli.
- 2 tbsp Pataks Tikka Masala paste (2 syns each – I counted one portion as 1 syn to play it safe).
- 2 tbsp tikka masala powder.
- 1 carton of passata.
- 4 tbsp tomato puree.
- 1 tbsp ground cumin.
- 1 tbsp ground turmeric.
- 1 tsp chilli powder.
- 1 tsp ground ginger.
- 1 tsp mustard seeds.
- 1 tsp fenugreek.
- 1 tsp cumin seeds.
- 1 tsp garam masala.
- 2 tbsp sweetener – syn accordingly.
- 300g baby potatoes.
- 200ml boiling water.
- Fresh coriander for garnishing.
When you have measured out all of your spices and prepped the veg, literally just chuck it all in the slow cooker on low, stir occasionally and season to taste! I made a cauliflower and spinach dahl to go with our curry and had some basmati rice. We both really enjoyed it and it definitely satisfied my craving!