• 4x 420g tins of chickpeas
• 2 onions, chopped
• 1 tsp of chilli powder
• 2 tsp of ground cumin
• 1 tsp chopped root ginger
• 6 cardimoms, split and seeds removed
• 2 garlic cloves, peeled and crushed
• 300ml water
• 1x med tin of chopped tomatoes with herbs
• 2 tbsp tomato puree
• 3 tbsp fat-free fromage frais
• Salt and pepper to season and taste

prep 5 mins
cook 45 mins
serves 6

Last time we shared our gorgeous citrus beef stir fry recipe with you to give you a healthy, homemade option that will satisfy your cravings for a Saturday night takeaway. We're carrying on that theme, taking on Indian cuisine with a dish that is not just low calorie but is also suitable for vegetarians.

1. Start by frying your onions in a large saucepan using fat-free oil spray

2. Once your onions have browned, add the different spice and your crushed garlic cloves to the pan and cook for a further 2 minutes to release the flavours.

3. Next, add your chopped tomatoes along with the puree, chickpeas, water, salt and pepper.

4. Cover the pan leaving it to simmer gently on a low heat for 30-35 minutes.

5. After this time take your saucepan off the heat and stir the fromage frais into the curry. It is important that you do not allow the curry to boil again as this could cause the sauce to split. Just heat your curry through gently before serving.

 This dish is suitable whether you're on the 1, 2, or even the 3 plan and is delicious accompanied by a large green salad and a garnish of freshly chopped coriander.