Fakeaway · Gluten Free · Healthy · Recipe · Slimming world

SP chicken curry with beetroot samosa and carrot chips

Fancied an SP day today, after much thought ob what to use my 2nd healthy extra B choice on, I decided upon samosa, the only sensible thing to accompany them, is, of course, a curry.



  • 1 beetroot
  • Handful of frozen peas- cooked
  • 1 tspn Curry powder
  • 1/2 tspn ground ginger
  • 1/2 tspn crushed chillies
  • garlic
  • Squirt of lemon juice
  • 1 Gluten free bfeee wrap
  • 1 egg- beaten


  • Cut the beetroot into small square and place in the pan.
  • Add all the other ingredients
  • Whilst cooking, mash the beetroot and peas with the back of a fork, take of heat when all softened.
  • Cut the wrap in half so it’s a semi circle.
  • Create a triangle pocket and use the egg to stick the sides
  • Fill with the beetroot mix.
  • Use the egg inside to help seal the end, and crimp using a fork.
  • Egg wash both sides and bake for 10-12 mins 190°

Chicken curry


  • 2 chicken fillets, diced
  • Half onion, finely chopped
  • 4 mushrooms, roughly chopped
  • Half yellow pepper
  • Half green pepper
  • Cauliflower- cut into small pieces
  • 1 tsp garlic granules
  • Parsley
  • 1 tspn ground ginger
  • 1 tspn chilli
  • 2 tspn curry powder
  • Squeeze lemon juice
  • 100ml chicken stock
  • Tomato puree
  • Heaped spoon of quark
  • Fry light
  • Carrot batons


  • Cover a baking sheet in fry light, add carrot batons and coat in fry light, bake for 30 mins 190°.
  • Using the fry light, brown and seal the chicken.
  • Add the onions to soften.
  • Mix in the stock and spices.
  • When bubbling, put all the veg and coat in the juices. I also added the leftover samosa mix.
  • Add the tomato juice and lemon
  • Stir everything together and cook for a further 5-10 mins.
  • Take of the heat, allow to cool slightly, stir in the quark and dish immediately.
  • Serve with samosa, carrot batons

Enjoy xx


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