Lamb, Chickpea and Cauliflower Curry (WW)
"This is an old WW recipe -- at the time it was 8 points plus per serving."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (417.5 g)
- Calories 400.1
- Total Fat - 20.9 g
- Saturated Fat - 6 g
- Cholesterol - 42.3 mg
- Sodium - 1530.1 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 4.7 g
- Sugars - 8 g
- Protein - 21.6 g
- Calcium - 102.5 mg
- Iron - 2.7 mg
- Vitamin C - 48.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a large skillet over medium high heat heat the oil and then add the onion and cook stirring often for 3-5 minutes or until browned. Stir in garlic and the next 3 ingredients (-sugar) and cook, stirring constantly for under a minute.
Step 2
In a bowl combine the water and cornstarch and then add the mixture to the skillet along with the chicken broth and cook stirring constantly for 1 minute. Stir in the cauliflower and carrots. Reduce heat to medium; cover and cook for 5-10 minutes or until the vegetables are crisp tender.
Step 3
Stir in the chickpeas and lamb; cover and cook until heated (about 5 minutes).
Step 4
Ladle stew into 4 bowls and drizzle with mint sauce.
Tips
No special items needed.
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