Welcome to Fab after Fifty

At Fab after Fifty we are passionate about women over fifty making the best of their lives. There has never been a better time to be 50! We'd love you to join in the conversation. Be Seen. Be Heard. Don’t be invisible. Be Fab after Fifty!

Join Free Today!

Join Our Community Today

Join a community of like-minded women making the second half of life the best half! The Fab after Fifty community is all about informing, sharing and inspiring.

It’s always good to share with friends- old and new, so why not make yourself a cup of coffee or pour a glass of wine and join in the conversation.

Get Started!

Style

Check out our latest style tips and picks to look fabulous over 50!

It’s always good to share with friends- old and new, so why not make yourself a cup of coffee or pour a glass of wine and join in the conversation.

Style

Diet and Fitness

The latest in nutrition and fitness to be healthy over 50!

Diet & Fitness

Beauty

Tips to look best possible fabulous YOU!

Beauty

Career

Whether you're setting up a business or looking for employment, make sure you're marketable over 50

Career

Healthy Easting Recipe: Vegetable Chickpea Balti


VHeathy eating over 50 recipeegetable Chickpea Balti

A healthy diet over 50 can have plenty of flavour!

Weightwatchers Gold Member from Whoberley, Coventry, Valerie Elvin joined Weight Watchers 23 years ago.

She chose this recipe because it’s a great alternative to a takeaway and delicious to serve to guests.

Serves 4

30 ProPoints per full recipe

15 minutes preparation, 35 minutes cooking

1 teaspoon vegetable oil

2 carrots, peeled and chopped

2 small onions, chopped

225 g (8 oz) potato, chopped

150 g (5. oz) mushrooms, sliced

1 courgette, chopped

1. red, yellow or green peppers, de-seeded and chopped

1 small leek, white stalk chopped, green part discarded

3 tablespoons balti curry paste

1 vegetable stock cube

75 g (2. oz) tomato puree

75 g (2. oz) dried red lentils

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

600 ml (20 fl oz) boiling water

salt and freshly ground black pepper

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

 

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

2. 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.

3. 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.

This recipe is from the Weightwatchers Members Favourite Recipes book

 

Do you have a ‘healthy eating’ recipe you would like to share? Or perhaps your recipe falls into the ‘Naughty but Fab’ category!  Contact us  at editor@fabafterfifty.com with your recipe that  you would like to share withother readers!

 

Loading Facebook Comments ...

Add a comment

Skip to toolbar