Low Calorie Cooking Spray
1 Stick Cinnamon
1 inch Root Ginger
6 Cloves Garlic Cloves
1 Red Chillies
1 Small Onion
1 tbsp Mild Curry Powder
112g Passata
400g Tin Chickpeas
1 Potatoes
Dash Lemon Juice
1 tsp Garam Masala
Pinch Salt
1 Small Carrots
1 Small Courgette
100ml Vegetable Stock
2 tbsp Mint
2 tbsp Coriander


If you want to use a slow cooker just pop in all the prepared ingredients give them a mix and cook on low for 4 hours – if not follow simple instructions below.

Using a large frying pan or wok, spray with the low calorie cooking spray. Add the cinnamon stick, garlic and ginger and most of the chilli stir fry for a couple of minutes. Add the onion and courgette cook until soft.

Add in the passata and curry powder.

Cook of the potato and carrot in boiling water, when soft add to the Wok. Add your stock and simmer after 5 minutes add your chickpeas and simmer for a further 10-15 minutes.

Remove from heat, sprinkle over the lemon juice and garam masala season with the chopped herbs and serve sprinkle the chopped chilli over the top.