This vegetarian Chickpea Lentil Curry is just 4 Smart Points on Weight Watchers Flex / Freestyle plan …. and that includes a portion of rice! A filling & tasty Weight Watcher dinner recipe.
What a great and filling recipe for very few points.
I often make a couple of batches of this recipe, devide it up and freeze it. I can then grab a portion out of the freezer in the morning and warm it through in the evening for an easy, tasty and very filling meal.
Talking about batch cooking – do you ever get in a mess with measurements when trying to double or treble recipe quantities? I used to until I started using this recipe resizer . You just type (or cut & paste!) your recipe into it, click a button and it will resize it by servings or by recipe! It works for both cup measurements and for grams. How good is that?
Without rice, this Chickpea Lentil Curry is just 1 Smart Point per portion. Sometimes I eat the curry with a garlic naan bread for a 5 Smart Point meal. Sometimes, if I am really hungry and wanting to push the boat out, I eat it with a garlic naan and rice for just 8 Smart Points! A really filling, tasty meal for so few points!
Possible alterations to this recipe!
- Use chopped fresh veg rather than frozen mixed veg
- Serve with a Garlic Naan Bread rather than rice for just 5 Smart Points!
- Serve with a Garlic Naan Bread and a portion of rice for just 8 Smart Points!
- Use split peas rather than lentils.
Did you try this recipe?
If so please give it a star rating below!
Oh … and don’t forget to share it via the share buttons!
Chickpea & Lentil Curry
- 1 small red onion (chopped finely)
- 2 garlic cloves (chopped finely)
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tin chopped tomatoes (400 tin)
- 1 tin chickpeas (400g tin)
- 100 g lentils
- 50 ml water
- 1 tsp garam masala
- 200 g frozen mixed vegetables
- 120 g white rice
- Heat the oil in a large saucepan over a medium heat. Add the chopped onion and saute until transparent. Add the chopped garlic and saute for 1 or 2 minutes being careful not to burn.
- Add the chili powder, turmeric, smoked paprika, ground coriander, and ground cumin and cook for 2 - 3 minutes stirring to stop it sticking to the bottom of the pan.
- Add the tin of chopped tomatoes, the drained chickpeas, lentils and water and stir. Bring to the boil then turn down the heat and simmer for 20 minutes.
- To cook the rice, bring a large pot of water to boil. Rinse the rice in a sieve in cold running water and then add to the boiling water. Bring back to the boil and continue boiling for 12 - 15 minutes (or as directed on the packet), reducing heat as necessary to prevent it boiling over. Once the rice is tender, remove it from heat, drain and return the rice to the saucepan. Cover and let it rest until you’re ready to serve.
- Once the curry has been simmering for 20 minutes the lentils should be tender and the sauce should have reduced. Add the garam masala, the salt and pepper and frozen mixed veg and stir to combine. Bring back to a simmer and cook for a further 10 - 12 minutes until the veg is cooked through.
- Season the rice and fluff it with a fork before serving.