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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!


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