This was one of many wonderful dishes served up at a pre christmas get-together we went to last year. It wasn’t until later that we were told all the foods served were very low calorie slimming foods. This dip was my favourite so I made sure I got the recipe, and now I can share it with you. Do try it. It is wonderful!
1 cup frozen baby peas
1 clove garlic, finely chopped or crushed
1-2 spring onions, finely chopped
1 tablespoon lemon juice
3 tablespoons grated parmesan cheese
3 tablespoons oil
1/4 to 1/2 teaspoon salt
Pepper to taste
Dash of chilli sauce or chilli powder to taste
Blend peas and garlic in food processor or blender till roughly chopped. Add half the oil and remaining ingredients and blend until smooth. Add remaining oil and check seasoning. Can thin with a little water if necessary.
This has so much flavour. I served it up to my beloved and he didn’t even notice that it had no meat until I mentioned it later.
1 onion, peeled and sliced
2 tsp minced ginger
1 deseeded red pepper, diced
1 1/2 Tbsp Korma curry paste
400 gram can condensed pumpkin soup
400 mls lite coconut milk
700 grams peeled and diced potatoes
400 gram can lentils, drained
1/4 cup chopped fresh coriander (cilantro)
Heat a large saucepan with a dash of oil and gently fry onion, ginger and red pepper until tender but not brown. Stir in korma curry paste. Increase heat and cook for 1 minute.
Add the pumpkin soup, lite coconut milk and potatoes to the pan. Bring to the boil, cover and simmer for 20-30 minutes or until potatoes are just soft.
Add the lentils, season with salt, pepper and coriander. Serve hot in bowls with basmati rice and naan bread or crisp poppadums.