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Lamb, Chickpea and Cauliflower Curry (WW)

Here's how you make Lamb, Chickpea and Cauliflower Curry (WW)
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  • Servings: 4
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 teaspoons canola oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 2 teaspoons ginger, peeled and grated
  • 1/2 teaspoon sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 14 1/2 ounces chicken broth (1 can)
  • 3 cups cauliflower florets
  • 2 carrots, sliced
  • 15 1/2 ounces chickpeas, drained and rinsed (1 can)
  • 12 ounces cooked lamb, boned and chopped (this is about 6 cooked lamb chops)
  • 1/4 cup mint sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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