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Cauliflower and Chickpea Curry

Slimming World Syns: 1/2 a Syn Per Serving*
Weight Watchers: Coming Soon
Calories: 226 Per Serving
Course Lunch, Main Course
Cuisine Indian
Total Time 1 hour
Servings 4

Ingredients

  • 1 Medium Onion (Finely Diced)
  • 1 Medium Head Of Cauliflower (Approx. 450g) (Remove Leaves and Stalk)
  • 1 Small Carrot (Finely Sliced)
  • 1 Red Bell Pepper (Roughly Chopped)
  • 3 Garlic Cloves (Crushed)
  • 1 Small Red Chilli (Deseeded and finely sliced)
  • ½ tsp Ground Ginger
  • 2 tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 2 tsp Garam Masala
  • Pinch Salt
  • 400g Tinned Chickpeas (Drained and Washed)
  • 400g Tinned Chopped Tomatoes
  • 480g (4 pots) Muller Light Fat Free Greek Style Yogurt, 0% Added Sugar Coconut & Vanilla (Room temperature)
  • Frylight

Instructions

  • Using a pan with a tight fitted lid, spritz with Frylight and cook onion over a medium heat for 5 - 6 minutes.
  • Add 3 Tablespoons of water, garlic, chilli and ginger. Cover with the lid and cook for 2 minutes.
  • Add the rest of the spices, salt and chopped tomatoes. Add 50ml of water, cover with the lid and simmer for 2 minutes.
  • Add chopped cauliflower, pepper and chickpeas. Cover with the lid and cook for 15 minutes or until the cauliflower has softened. Add more water if necessary.
  • Reduce the heat to low, remove the lid and stir in the yoghurt gradually. Simmer gently over a low heat for a further 5 - 10 minutes stirring constantly until the sauce has thickened. Check seasoning before serving. Feel free to add extra salt if needed.

Notes

*Slimming World Syns and Weight Watchers Points are all approximate and estimated by the fatgirlskinny.net team. They have not been verified by an official source.