Weight Watchers chestnut mushroom, spinach and chickpea curry

    This veggie curry is delicious served with brown rice and fresh mango.

    SmartPoints values

    Per serve: 6

    Per recipe: 24

    10 minutes preparation

    25 minutes cooking

    Serves 4 


    • 4 sprays calorie controlled cooking spray
    • 1 medium onion, finely chopped
    • 2 clove garlic, crushed
    • 1 inch slice root ginger, peeled and grated
    • 1 individual chilli, green or red, use red, deseeded and finely chopped
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 2 teaspoons garam masala
    • 1 teaspoon turmeric, ground
    • 1 pinch paprika, smoked
    • 1 tablespoon tomato purèe
    • 250g mushrooms, chestnut, cleaned and sliced
    • 1 can chick peas, cooked, drained and rinsed
    • 2 cans tinned tomatoes (400g each)
    • 260g spinach, baby leaf
    • 4 pieces Weight Watchers Garlic & Coriander Folded Naan Breads, warmed, to serve
    • 2 sprigs coriander, fresh, to serve


    1. Mist a large pan with cooking spray. Add the onion and cook for 3-4 minutes until beginning to soften, then add the garlic, ginger and chilli. Cook for another minute, add the spices and tomato purée, then cook for 2 minutes until fragrant.
    2. Add the mushrooms to the pan and sauté for 3-4 minutes until they begin to colour. Stir in the chickpeas and tomatoes, and bring to the boil. Simmer gently for 12-15 minutes until the sauce has thickened slightly. Stir through the spinach to wilt.
    3. Serve the curry with a side of warm naan bread and garnished with a few sprigs of coriander.



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