Potato and Chickpea Curry

I found this lovely recipe on the Total Greek Yoghurt website and knew that I had to give it a go.  I love curry and chickpeas and potatoes make for the perfect combination.  I have altered the recipe to make it lower in syns and have added potatoes as they are amazing in a curry. 

My total life savers since starting Slimming World are both used in this recipe.  They are:

 

Ingredients

150g TOTAL 0% Greek Yoghurt
2 sprays of frylight
1 small onion, peeled and diced
4 cloves garlic, crushed
3 tbs Madras curry paste
2 tins of chick peas, drained
200ml of tin chopped tomatoes
200ml vegetable stock (use a cube they are really good these days)
Half a bunch of coriander roughly chopped

2 Potatoes cubed and par boiled
 
Method
Peel and dice a couple of small potatoes and par boil them.

 

Dispense a couple of sprays of oil and heat in a thick bottomed pan.

 

Add the chopped onions and fry until soft but not coloured, add the crushed garlic and curry paste.

Cook for a further 2 minutes then add chickpeas, par boiled potatoes, tomatoes, Total Greek Yoghurt and vegetable stock.

Simmer for 30 minutes, until reduced and a creamy sauce has been achieved.  I also added some chilli powder to give it a kick.

I cooked some wholegrain basmati rice and allowed it to cool.  I then added a few sprays of frylight to a frying pan and fried the rice along with an egg.

Yum, yum, yum!

All the ingredients used are free on a green day except for the Madras paste which is 2 syns per tablespoon.  I used 3 tablespoons which equates to 6 syns for the total recipe and just 2 syns per portion.  I had the leftovers for lunch the next day, bonus!