Slimming World — January-February 2018

Sometimes, only curry will do...and with

these simple, slimming-friendly recipes,

there’s no need to resist temptation

Photographs: Maja Smend

Friday-night spice

Pepped-

up pork

EVERYDAY EASY

Serves 

Ready in about  minutes

 pork tenderloins (about 

        -      g

in total), visible fat removed, cut into

cm-thick medallions

Low-calorie cooking spray

 large red onions, sliced

 garlic cloves, sliced

 tsp each hot chilli powder, dried red

chilli flakes, turmeric, ground ginger

and freshly ground black pepper

 tsp each ground coriander and cumin

tbsp tomato purée

       ml red wine vinegar

 level tbsp sweetener

€       ml hot vegetable or chicken stock

peppers (red, yellow and orange),

deseeded and cut into large chunks

tomatoes, diced

 Heat a large, lidded, non-stick

frying pan over a high heat. Spray

the pork medallions all over with

low-calorie cooking spray, then fry

on both sides until browned, in

batches if necessary. Remove from

the pan and set aside.

 Wipe out the pan with kitchen

paper, reduce the heat to medium-

high and spray again with low-calorie

cooking spray. Add the onions and

fry until golden. Stir in the garlic,

cook for a couple of minutes,

then stir in the spices and cook for

- minutes more, until fragrant.

 Whisk the tomato purée, vinegar

and sweetener into the stock. Add to

the pan, bring to the boil, then add

the peppers and cover. Simmer for

 minutes, or until the peppers start

to soften, then stir in the tomatoes

and pork with any juices. Simmer

gently, uncovered, for - minutes, or

until the pork is cooked through and

the sauce has thickened, then serve.

Syns per serving: FREE n

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Curries_lb_v6_a.indd 61 01/11/2017 11:23