This super tasty and filling curry only has 2 points per giant serve and couldn't be better for you. Vegan if you leave off the yoghurt or use a soy version. Serves four.
2 tsp vegetable oil (I prefer rice bran oil)
1 medium brown onion, chopped
5 cloves garlic
1 TBS grated ginger
3 tsp ground tumeric
2 tsp ground cumin
1 tsp garam masala
1/2 tsp ground coriander
1/4 - 1/2 tsp chilli powder
1 can crushed tomatoes
1 TBS tomato paste
1 cup water or stock
1 can chickpeas
2 cups pumpkin, large dices
1/4 cauliflower, chopped
4 cups spinach leaves
1/2 cup low fat natural yoghurt
1/2 bunch coriander chopped
Heat the oil in a pot over medium heat. Add the onion and cook until translucent and just starting to turn golden. Add the garlic, ginger and cook for one minute. Add the tumeric, cumin, garam masala and coriander and stir for 30 seconds or so until fragrant.
Add the tin of tomatoes, tomato paste and water or stock and stir well to combine with all the spices. Add the chickpeas, pumpkin and cauliflower. Bring to the boil and then lower heat. Cook for about half an hour or until the pumpkin and cauliflower are just cooked. Add in the spinach and cook another 5 minutes until wilted.
Serve with a tablespoon of yoghurt over the top and lots of fresh chopped coriander leaf.
Because it's so low point, I often splurge and have a full cup of rice with this.
