Weight Watchers

[Diane65]

Hi Stone_monkey I would love the vegetable curry recipe please.There is nothing wrong with being happy that a dish has turned out so well. I have used some fabulous curry recipes from my good friend Solace and use them on a regular basis now. I like spicy food but come to think of it I like any food.

Well done on all your exercise regime

[stone_monkey]

4 hour vegetable curry by me myself and I.....

(1) starting with a home made curry paste....

1 tspn of dried powdered Tumeric, Cumin, Paprika, Cayenne, Ginger, Garam masala, Coriander, Cinnamon.
2 cloves of garlic crushed, then finely chopped.

Place all the above in a tea cup then pour olive oil over the top covering to about 1cm in depth. Then, mix everything together and give a quick mix again about every 30 mins for two hours. this allows the spices to penetrate the oil. (you can leave the mix in the fridge for 24 hours mixing occasionally for a fierce spicy strength).

(2) Prep vegetables....

1 large or 3 small sweet potatoes. Peel and chop into approximate inch cubes then place in boiling water for about 15 mins. Then cut into 1/2 inch cubes.
3 large or 6 small parsnips. Peel and chop into 1/2 inch cubes then place in boiling water for about 5 mins.
1/2 a squash (the big creamy yellow coloured one). Cut in half long ways, deseed, peel and cut into 1/2 inch cubes and place in boiling water for about 3 mins.

Drain the water from the pan and spread the veg out on a tray to cool.

1 aubergine. peel, deseed and chop into 1/2 inch cubes then scatter among the other veg on the cooling tray.

Then, sprinkle the vegies with sea salt, cracked black pepper, ground tumeric and leave the veg until cold.

In a glass bowl mix thoroughly the curry paste and 6 heaped tablespoons of low fat natural yoghurt. Then add 1/3 of the vegies (the rest of the vegies are being used in a creamy veg soup tomorrow). Mix in vegies until covered. Wrap the bowl in cling film and leave to marinate in the fridge for 1 hour (any longer and the vegies will loose there subtle flavours to the curry taste).

(3) the curry......

Put a frying pan on a med/high heat and add 4 tablespoons of vegetable oil.

2 large or 4-5 small onions. peel and chop fairly small.
2 cloves of garlic. crush and chop as finely as you can.
1 cinnamon stick and 8 cardamon pods.

Fry the above until the onions start to caramelise.

Add 1 tspn of cumin, coriander, tumeric, cayenne and a thumb worth of freshly peeled and grated ginger to the pan. stir thoroughly for a few minutes.

Add the marinated vegies, 300g of chopped tomatoes, 150ml of veg stock (1/3 of a stock cube. Chicken stock can be added instead to give another flavour to the mix), 2 tspns garam masala and1 tablespoon of lemon juice. Mix well, bring to the boil then allow to simmer for 30 minutes stirring continuously so nothing sticks to the bottom of the pan.

Then serve over a bed of brown rice and enjoy (the above gives 2 large plates of curry but remember eat as much as you like because veg doesn't put weight on )

[Diane65]

4 hour vegetable curry by me myself and I.....

(1) starting with a home made curry paste....

1 tspn of dried powdered Tumeric, Cumin, Paprika, Cayenne, Ginger, Garam masala, Coriander, Cinnamon.
2 cloves of garlic crushed, then finely chopped.

Place all the above in a tea cup then pour olive oil over the top covering to about 1cm in depth. Then, mix everything together and give a quick mix again about every 30 mins for two hours. this allows the spices to penetrate the oil. (you can leave the mix in the fridge for 24 hours mixing occasionally for a fierce spicy strength).

(2) Prep vegetables....

1 large or 3 small sweet potatoes. Peel and chop into approximate inch cubes then place in boiling water for about 15 mins. Then cut into 1/2 inch cubes.
3 large or 6 small parsnips. Peel and chop into 1/2 inch cubes then place in boiling water for about 5 mins.
1/2 a squash (the big creamy yellow coloured one). Cut in half long ways, deseed, peel and cut into 1/2 inch cubes and place in boiling water for about 3 mins.

Drain the water from the pan and spread the veg out on a tray to cool.

1 aubergine. peel, deseed and chop into 1/2 inch cubes then scatter among the other veg on the cooling tray.

Then, sprinkle the vegies with sea salt, cracked black pepper, ground tumeric and leave the veg until cold.

In a glass bowl mix thoroughly the curry paste and 6 heaped tablespoons of low fat natural yoghurt. Then add 1/3 of the vegies (the rest of the vegies are being used in a creamy veg soup tomorrow). Mix in vegies until covered. Wrap the bowl in cling film and leave to marinate in the fridge for 1 hour (any longer and the vegies will loose there subtle flavours to the curry taste).

(3) the curry......

Put a frying pan on a med/high heat and add 4 tablespoons of vegetable oil.

2 large or 4-5 small onions. peel and chop fairly small.
2 cloves of garlic. crush and chop as finely as you can.
1 cinnamon stick and 8 cardamon pods.

Fry the above until the onions start to caramelise.

Add 1 tspn of cumin, coriander, tumeric, cayenne and a thumb worth of freshly peeled and grated ginger to the pan. stir thoroughly for a few minutes.

Add the marinated vegies, 300g of chopped tomatoes, 150ml of veg stock (1/3 of a stock cube. Chicken stock can be added instead to give another flavour to the mix), 2 tspns garam masala and1 tablespoon of lemon juice. Mix well, bring to the boil then allow to simmer for 30 minutes stirring continuously so nothing sticks to the bottom of the pan.

Then serve over a bed of brown rice and enjoy (the above gives 2 large plates of curry but remember eat as much as you like because veg doesn't put weight on )

Sounds just delicious and most spices that I have in already just need cardamon pods and cinnamon sticks plus the veg and then I'll give it a go over the weekend and report back. Thanks so much for taking the time to write it down for me.

[stone_monkey]

Vegetable curry,

I forgot to mention take the cinnamon stick out when cooking is done and discard. If you leave it in it will break up and when you eat it I imagine it tastes like a lump of bark......

Vegetable soup...

I did use up the excess vegetables in a soup. I added 1 mug of chicken stock to the vegies in a pan and brought to the boil. Then simmered for 15 mins. I then mashed with a potato masher. I poured in some single cream and stirred it through. I must admit the vegies tasted better in a curry as the I'd describe the soup as 'interesting'. There was blend of these mild flavours which changes with every mouthful.

[baty]

Thanks 4 the recipe stone-monkey will be having a try ofthis next week. Got to use up some freezer things first. It does sound tasty

[stone_monkey]

Hey ho Peeps....

Back on the scales at the beginning of this week and down to 87kg (13 st 9lbs and a little bit ). So, weight is going in the right direction

I got a stinking cold a couple of days after my Great Scottish Run - bummer I have done next to no training and have a marathon in 11 days on the up side I am well rested and I fell that my cold is lifting quite well. I recon it will be gone in about 5 days I did start back at the gym today and felt okay during and afterwards

No new foodie ideas this week. I have got about a kilo of home grown marrow (not my own unfortunately). Another vegetable curry is called for me thinks How did people get on with the veg curry recipe?

My OU course is back in full swing. the work is piling up already - the joy of it having a bit of a concentration problem with reading at the mo - the joy of medication I had hoped changes in meds over the summer would have sorted this problem but no - hey ho what can you do...I know - lol.

Anyway, I hope everyone is doing well. I hope to read how ye all are in the near future.

Bysie bye for now.....

[ejwrank]

C'mon you Weight Watchers -- where are you? What has happened to this topic? I'm missing the chat and banter...hoping Diane65 can come to the rescue.

[stone_monkey]

I'm with you on that ejwrank - everyone has disappeared

I got the best news yesterday. I was at my appointment in the Metabolic unit at the hospital. I finally got discharged as a NON- Diabetic 20 months after being diagnosed with Type 1 my body completely repaired itself

I just have to keep up eating a lower amount of sugar, keeping my weight down and continue on my exercise regime

I hope everyone else is doing okay, everyone should put down a piece of good news and cheer everyone up

Oh and I was 90kg (14st 2pnds) at my weight in during the appointment - really struggling to get it down but never mind

adios amigo's

[Diane65]

C'mon you Weight Watchers -- where are you? What has happened to this topic? I'm missing the chat and banter...hoping Diane65 can come to the rescue.

Well I'm ashamed to say that as I haven't moved my body at all for 2 months (I have taken it to work and back on a daily basis) and have eaten like a pig I have been diagnosed as having tourniquet trouser syndrome (ie trousers so tight it is cutting off my circulation and I can't breathe ). I have probably piled on all the weight that I lost 2 years ago and apart from just working silly hours and laziness I have no excuse at all Well as its 2 months to Christmas I need to get a stone off by then so will just have to get up earlier to fit in some exercise or do it late at night plus think of healthy meals I can eat on the go ie in my car

Well done stone_monkey that is blooming amazing turning it around from having a life changing condition to being a healthy individual. You are keeping this thread going and I take my hat off to you for keeping us all inspired and to ejwrank for her non stop encouragement

Right everyone lets get into the festive spirit and with 2 months to go we'll certainly be looking good at Christmas

[stone_monkey]

Hi folks,

Diane65, Love your metaphor (if you call it that) 'tourniquet trouser syndrome' - that's awesome

I may join you shortly, I have just baked two chocolate sponges in prep for a birthday cake I'm going to attempt next week for my friend Jenny. She's going to be sampling it at dinner tonight. I'm going to be putting on a tonne of weight - choc sponge and double cream

I feel like I'm just going to be watching the weight go on

I have a big event coming up on sunday and I'll tell you about it on monday

Bysie bye....