Veg and Chickpea Curry


This is adapted from a Rosemary Conley recipe from her wonderful ‘Low Fat Cookbook’. This is so filling and full of flavour you’d never think it was low fat! Great served with the Quick and Easy Flatbreads or basmati rice if you prefer.

SERVES 4

2 carrots chopped

1 large potato peeled and chopped

1/2 cauliflower cut into small florets

225g or 8oz courgettes chopped

75g or 3oz green breans cut in half across

1 rounded tablespoon Pataks curry paste – I like the tikka masala paste

1 veg stock cube

450 ml or 3/4 pint of water

150 ml or 1/4 pint passata (sieved tomatoes)

2 green chillies, seeded and finely chopped

400g or 14oz tinned chickpeas drained and rinsed

salt and pepper

Spray a large saucepan with oil and heat gently. Add the carrots, potato and cauliflower and let it cook gently with the lid on for a few minutes.

Add the courgettes, green beans and coriander and cook with the lid on for another 5 mins.

Add the stock cube, water, passata, red pepper. chillies, tikka paste, chickpeas, salt & pepper and simmer for 20-30 mins.

Give it a taste and adjust the seasoning if needed.

Serve with rice or flatbreads and some mango chutney – gorgeous and guilt free!

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