Simply Scrumptious

This is an easy recipe to follow, ready in less than an hour and is cheap to prepare! This vegetarian curry is made with pan-fried hulloumi cheese and tasty vegetables. Serves 4 people if having rice and side Serves 2 if just having the curry INGREDIENTS 225g pack Hulloumi Light cheese, cut into cubes 500g frozen or fresh cauliflower florets, cooked your preferred way (i used the microwave) 2 onions, chopped chunky 2 cloves of garlic, crushed or finely sliced 2 heaped tbsp tikka paste 500g carton of passata 200g frozen peas METHOD Cook your cauliflower your preferred way Grab yourself a large non stick frying pan or saucepan and heat a small amount of oil, add the hulloumi chunks and gently fry until they take on a crispy brown colour. Remove the hulloumi and place to one side Add the cooked cauliflower to the pan, cook for 5-10 minutes until that has taken on a nice golden brown colour Add the onions and garlic and cook for approx 5 minutes, or until t...

A tasty healthy wholesome bowl of soup that's low in calories, packed full of vitamin c and doesn't cost a fortune to make. Makes 4 generous portions Approx 60 calories per portion INGREDIENTS 400-500g carrots - peeled & roughly chopped 2 tbsp split orange lentils 1 medium onion - roughly chopped 1 vegetable stock cube 1 tbsp hot curry powder METHOD Place all your ingredients into your soup maker Fill your soup maker to fill line with boiling water, and give a good stir (if your using the hob, you will need 1600ml boiling water) Set your soup maker to the smooth setting, press start and that's as much as you need to do, other than to wait until your soup is ready for you to enjoy Soup can be stored in an air tight container in the fridge for 3-4 days

This recipe make 3 generous portions Each portion is approx 303 calories All you need is a slow cooker INGREDIENTS 1kg bag of frozen cauliflower, broccoli and baby carrot mix 300g frozen butternut squash 1 tin of green lentils, drained and rinsed 1 jar of bhuna sauce INSTRUCTIONS 1. Place your mixed vegetables, butternut squash, lentils and curry sauce into your slow cooker 2. Put your slow cooker on low and cook for approx 5-6 hours, depending how well done you want your vegetables cooked. You can always add extras if you want to like mushrooms, onions or even meat, just remember to adjust your calories.

All that you need to make this wholesome low calorie, fat free soup is 5 basic ingredients and a soup maker, not only is the soup tasty, it costs next to nothing to make.  Makes 4 generous portions  INGREDIENTS 2 large parsnips, peeled and roughly chopped 1 medium/large onion roughly chopped 2 level tbsp dry split orange lentils 1 heaped tbsp of hot curry powder (less if you don't like too much heat) Vegetable stock cube INSTRUCTIONS Place all the ingredients into your soup maker Fill your soup maker to fill line with boiling water, and give a good stir (if using the hob, you will need 1600ml water) Set your soup maker to the smooth setting, press start and that's as much as you need to do, other than to wait until your soup is made ready for you to enjoy

The easiest curry your ever make! INGREDIENTS  1 jar of Morrisons eat smart Bhuna Sauce 1 tin of green lentils  240g frozen baby carrots  240g frozen garden peas 240g frozen sliced mixed peppers 240g frozen cauliflower 240g frozen spinach MAKES 3 MEALS  297 CALORIES PER MEAL METHOD Place all the ingredients into your slow cooker Set to low and leave for approx 6-8hrs Divide the curry into evenly into three meals Curry can be stored in the refrigerator in an air tight container for 3 days 

Makes 6 generous portions approx 75 calories per portion INGREDIENTS 2 tbsp/30g orange split lentils Medium (approx 300g) sweet potato  300ml vegetable stock  200g onion 1 tbsp curry powder YOU WILL NEED A SOUP MAKER (you could possibly make on the hob, but I haven't tried it myself) METHOD 1. Put the lentils, curry powder into your soup maker 2. Peel and roughly chop your sweet potato and onion, then tip into your soup maker 3. Make up your stock and pour into your soup maker and give everything a quick stir. (I usually top my stock up in soup maker to fill line) 4. Turn on your soup maker, set to smooth, press start and sit back while the soup maker does the rest 5. Serve and enjoy 

Carrot Biryani  Minimal preparation is required for this low calorie, carb free vegetarian biryani, only taking approx 25 minutes. Preparation 10  minutes Cook 15 minutes INGREDIENTS 2 bags of ASDA grated carrot 1 bag of ASDA chopped onion 150g Frozen peas  1 or 2 bags of frozen cauliflower rice, its up to you 1TBSP Hot curry powder Fresh garlic chopped (optional) Fresh chilli chopped (optional) METHOD Heat a little oil in a frying pan, then fry onion until soft. Stir in the curry powder with a splash of water and cook for another couple of minutes. Add the grated carrot stirring well to coat in the curry powder. Tip the cauliflower rice and peas into the pan and stir well, cover and cook over a high heat for approx 5 minutes, or until the vegetables are to your liking.