These cous cous curry muffins are perfect as a side dish on
curry night, as a quick lunch or even a snack.
They freeze really well and I’ve been known to microwave from frozen for
a last minute supper.
I’ve been struggling to get syn free dahl at Morrisons for a
while now, apparently Aldi sell it but I’ve never seen it and Sainsbury’s have
it in tins but that’s 5 syns a tin (still not terrible for 12 muffins). The best I’ve found at the moment is the Good
and Balanced range in Asda, the curried chickpeas are in a pouch with the
kidney beans and things…they’re ½ a syn per pouch and I used one to make these
muffins.
Ingredients:
1 tin syn free chickpea dahl (or 1 pouch from Asda at ½ a
syn)
1 packet spicy cous cous
3 eggs
Curry powder
Method:
Pre heat the oven to gas mark 6 or 180 degrees
Add water to the cous cous per the directions, add a
tablespoon of curry powder and mix.
Leave to absorb with the occasional ‘fluffing’ with your fork.
Add the chickpea dahl
Mix in the eggs and if you like them spicy another spoonful
of curry powder
Divide mixture into muffin cases – I use silicone as they
stick to paper and cook for 30-40 minutes or until golden brown-ish and
slightly firm to touch – don’t overcook them or they turn into hockey pucks!
Leave to cool slightly and pop out of the cases.
Serve immediately with salad or a curry!
 |
| Cous Cous curry muffins - almost syn free! |
No comments:
Post a Comment