With chickpeas, tandoori cauliflower, sweet potato and aromatic mustard seeds, this mildly spiced dish is delicious as a main or side
- 1 cauliflower, cut into small florets
- 2 red peppers, deseeded and sliced
- 2 red onions, quartered
- 1 sweet potato, peeled and diced
- 1 tbsp smoked paprika
- 5 tsp ground cumin
- 3 tsp ground coriander
- Low-calorie cooking spray
- 4 garlic cloves
- 5cm piece fresh root ginger, peeled and roughly chopped
- ½ small pack fresh coriander
- 4 tbsp mild curry powder*
- 2 onions, finely chopped
- 3 tbsp tomato purée
- 2 x 400g cans chickpeas, drained, liquid reserved
- Juice of 1 unwaxed lemon
- 1 tbsp dark soy sauce
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.
- Preheat your oven to 200°C/fan 180°C/gas 6.
- Put the cauliflower, red peppers, red onions and sweet potato on a non-stick baking tray and sprinkle over the paprika, 1 tsp cumin and 1 tsp ground coriander. Spray with low-calorie cooking spray, toss well and set aside.
- Put the garlic, ginger, fresh coriander, curry powder and remaining ground cumin and ground coriander in your food processor. Add 100ml water and blitz to a smooth paste.
- Place a large non-stick saucepan over a medium heat, add the paste and cook for 5 minutes. Add the finely chopped onions and tomato purée and cook for 10 minutes, adding a splash more water if anything starts to stick. Meanwhile, put the vegetable tray in the oven and cook for 15 minutes, turning occasionally.
- Add half of the chickpeas to the onions in the saucepan, along with all of the chickpea liquid and 500ml boiling water. Bring to a gentle simmer and cook for 15 minutes.
- Put the remaining chickpeas in your food processor and gently pulse (or crush them on a chopping board with the end of a knife or a rolling pin). Set aside.
- Stir the roasted vegetables and crushed chickpeas into the onion sauce and cook for 10 minutes over a low heat.
- Stir in the lemon juice and soy sauce and season to taste to serve.
Helping you to get motivated
When you join Slimming World, you’ll become a member of a large supportive community of people in a similar situation to you, with a wealth of advice and tips on recipe ideas, meal planning and motivation whenever you need it.
You’ll also be assigned your own highly-trained consultant — a former member who can help you to set your own weight-loss and fitness goals. Members agree that this support is often key to their success.
You can choose between joining your local group or online.
If you’d like to join a group, please contact your local Consultant to find out how your group is running safely in line with local and national guidance.
All offer full details of how Slimming World’s Food Optimising programme works.
There is a huge list of Free Food to choose from, which doesn’t need to be weighed, calorie counted or measured.
You can also snack on these to satisfy your hunger in between meals.
In addition, you are encouraged to eat measured quantities of certain foods, known as ‘Healthy Extras’ that provide nutrients essential for a healthy, balanced diet.
These include milk and cheese (for calcium) and cereals and wholemeal bread (for fibre and minerals).
And so you never feel deprived you can enjoy limited amounts of treats which are higher-calorie, less filling foods that include chocolate, crisps and alcohol.
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