I’m going to be sharing these at Weight Watchers tomorrow, so now I’m sharing them with you!
                       
* Exported from MasterCook *

                             Curried Lentils

Recipe By     :Jane Brody’s Good Food Book
Serving Size  : 6     Preparation Time :0:00
Categories    : 1995                            1998
                Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  lentils
  3               cups  chicken broth
  2              large  onions — chopped
                        salt — to taste
  1         tablespoon  olive oil
  1              clove  garlic — minced
  1           teaspoon  curry powder

In a medium saucepan, combine the lentils, broth or water, half the onions, and salt.  Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30-40 minutes.  Drain the lentils.
While the lentils are cooking, heat the oil in a skillet, add the remaining onions and the garlic, and saute the vegetables until they begin to brown.  Add them to the cooked lentils along with the curry, combining the ingredients well.  Cover the pan and heat the lentils a few minutes longer.  Serve over rice.

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Per Serving (excluding unknown items): 163 Calories; 3g Fat (18.1% calories from fat); 12g Protein; 22g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 386mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : 10.6 g fiber, 3 points

Nutr. Assoc. : 0 0 0 0 0 0 0

                    
* Exported from MasterCook *

                             Red Curry Paste

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  20                    dried hot chiles
  1         tablespoon  coriander seed
  1           teaspoon  cumin seed
  10                    peppercorns
  3             stalks  lemon grass
     1/4           cup  fresh cilantro
     1/4           cup  shallots
  2        tablespoons  fresh garlic — chopped
  1         tablespoon  fresh ginger — chopped
  1           teaspoon  lime peel
  1           teaspoon  salt

Crumble the chilies into a bowl, cover with warm water, and set aside to soften for 20 minutes.

In a small skillet over medium heat, dry-fry the coriander seeds unthis they darken a shade or two, shaking the pan or stirring often, 2-3 minutes.  Tip out onto a saucer.  Toast the cumin seed the same way, until they darken, 1-2 minutes.  Add to the saucer along with the peppercorns.  Grind the three spices together.

To prepare the lemon grass, trim away and discard any root section, and cut the top portion off, leaving about 6 inches.  Remove any wilted leaves, and finely chop the stalks.

Drain the chilis, add along with all other ingredients in a food processor or blender.  Process until a smooth paste is formed, adding water as needed and scraping down  the sides of the bowl frequently.  Place in an airtight container and refrigerate for up to one month, or freeze.

Yield:
  “1 cup”
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Per Serving (excluding unknown items): 315 Calories; 3g Fat (7.7% calories from fat); 8g Protein; 76g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2169mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

          Red curry with red sweet peppers, snow peas, and tofu

Recipe By     :Real Vegetarian Thai, Nancy McDermott
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                can  light coconut milk
  2        tablespoons  red curry paste
  16            ounces  tofu, firm
     1/4           cup  vegetable broth
  1         tablespoon  brown sugar
     1/2      teaspoon  soy sauce
     1/2      teaspoon  salt
  1              large  red pepper — sliced thin
  3               cups  snow peas

Shake coconut milk well and add 1/3 cup to a large saucepan and cook over low heat about 3 minutes.  Add curry paste and cook about 3 more minutes, mashing and stirring to mix the coconut milk and paste.  Add the tofu and cook, stirring until tofu is coated.  Add remaining coconut milk, vegetable stock, sugar, soy sauce, and salt.  Bring to a boil then reduce to a simmer.  Cook, stirring occasionally, about 15 minutes.

Add the peppers and snow peas and stir gently to mix.  Let stand 5 minutes.  Serve hot or warm.

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Per Serving (excluding unknown items): 112 Calories; 6g Fat (41.4% calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 292mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Original recipe called for 4 oz tofu and 4 oz snow peas.  I used light coconut milk and Lowfu to reduce fat and calories.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0