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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