Weight Watchers Recipe Of The Week: Scrumptious Vegetable Chickpea Balti

Just because you're choosing to eat healthily, doesn't mean it has to be boring. Add a bit of spice to your evening meal with this delicious balti curry...

• 8 ProPoints per serving
• Serves 4
• 15 mins prep, 35 mins cooking
• Vegetarian
• Can freeze it for another day

Ingredients

1 teaspoon vegetable oil

2 carrots, peeled and chopped

2 small onions, chopped

225g (8 oz) potato, chopped

150g (5 ½ oz) mushrooms, sliced

1 courgette, chopped

1 ½ red, yellow or greens peppers, de-seeded and chopped

1 small leek, white stalk chopped, green part discarded

3 tablespoons balti curry paste

1 vegetable stock cube

75g (2 ¾ oz) tomato puree

75g (2 ¾ oz) dried red lentils

200g (7 oz) canned chick peas, rinsed and drained

600ml (20 fl oz) boiling water

Salt and freshly ground black pepper

15g  (½ oz ) chopped fresh coriander, plus sprigs, to garnish

Instructions

Heat the oil in a large, lidded, saucepan and add all the chopped vegetables. Lightly fry until beginning to soften, about 15 minutes. Season.

Stir in the curry paste and crumble in the stock cube, then add the tomato puree, lentils and chick peas.

Give everything a good stir, then pour in the boiling water.

Cover and simmer over a low heat for 15-20 minutes until the potato is soft and the lentils are cooked.

Stir in the coriander and serve, garnished with extra sprigs.  

Result: Delicious!

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