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Zero point curry on a black plate with rice with red chilies.
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Zero Point Curry | Weight Watchers

This Chicken and Lentil Curry is zero Smart Point on the myWW Weight Watchers Freestyle, Blue and Purple plan. It is 5 SmartPoints on the my WW Green plan, An easy to make, freezer friendly curry making it an ideal Weight Watcher dinner recipe.
Course dinner
Cuisine Indian
Keyword weight watchers curry, Weight Watchers dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 307kcal
Author Marianne

Ingredients

  • Calorie controlled spray oil
  • 4 medium onions finely sliced
  • 4 cloves garlic finely chopped
  • 1 red chili deseeded and finely sliced - optional
  • 2 tbsp curry powder of your choice
  • 3 chicken breasts skinless & boneless - chopped into bite size pieces
  • 1 can chopped tomatoes 1 x 400g can
  • 2 ¼ cups vegetable stock (500ml)
  • 1 cup red lentils (200g)
  • Salt to taste
  • 3 cup fresh spinach leaves (150g)
US Customary - Metric

Instructions

  • Spray the bottom of a large skillet / pan with calorie controlled spray oil. Heat over a medium heat and add the thinly sliced onions. Cook for 3 - 4 minutes, stirring regularly until they begin to soften.
  • If the onion starts to stick to the bottom of the pan, add a tablespoon or so of water to loosen.
  • Add the garlic and chili pepper (if using) and cook for a further 1 - 2 minutes.
  • Add a tablespoon of water to the onion & garlic mix, stir and then sprinkle the curry powder over. Stir till the powder has combined with the onion and then add the chicken pieces.
  • Carry on stirring & cooking for 2 - 3 minutes until the chicken pieces have sealed.
  • Make up the stock, using 2 bouillon cubes. Pour in the stock and the can of chopped tomatoes and bring to the boil. Mix well, then reduce the heat and gently simmer for 10 minutes stirring regularly.
  • Add the lentils and simmer for another 15 - 20 minutes, stirring regularly, until cooked.
  • Taste and add salt if desired.
  • Just before taking off the heat, stir in the spinach.
  • Serve on its own, with a dollop of fat free natural yogurt or with a small portion of white rice.

Notes

See post for suggestions on different curry powders that can be used in this recipe.

Nutrition

Serving: 1 | Calories: 307kcal | Carbohydrates: 38g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 809mg | Potassium: 1242mg | Fiber: 17g | Sugar: 5g | Vitamin A: 4098IU | Vitamin C: 41mg | Calcium: 120mg | Iron: 7mg