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.
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
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