Lamb, Chickpea and Cauliflower Curry (WW)
Created by ellie on March 30, 2024
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #42593
Ingredients
- 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
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.
Nutritional Facts
- 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