WW Recipe of the Day: One Pot Vegetable Chickpea Curry
(138 calories | 2 0 0 myWW *SmartPoints value per serving)
Today I’m sharing a recipe for WW Quick Vegetable Chickpea Curry. Perfect for vegetarians and vegans or anyone looking for a gluten-free, low calorie meal idea you make in a single skillet.
This is a recipe that was featured in Weight Watchers magazine a while back. I made a few changes to suit my family’s tastes and what I had on hand. Enjoy!
Are Chickpeas Good for Weight Loss?
Did you know that chickpeas (also known as garbanzo beans) have 12.5 grams of fiber per cup, or roughly 50 percent of your daily needs?
This is great when you are trying to lose weight because foods high in fiber keep you feeling full longer.
This is confirmed by a recent study in which obese people trying to lose weight who ate a serving of pulses (beans, lentils, or chickpeas) per day lost 3/4 pound more than people who didn’t include pulses in their diet.
How Many Calories/WW Points in this Quick Vegetable Chickpea Curry Skillet?
According to my calculations each 1 cup serving has just 138 calories and:
2 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
A hearty, satisfying, low calorie recipe packed with fiber and flavor.
WW Quick One Pot Vegetable Chickpea Curry Serving Suggestions
This recipe was featured in the January/February2018 issue of Weight Watchers Magazine. The suggested serving method was to spoon it over hot split small baked potatoes.
For the tastiest baked potatoes, scrub and poke a few time with a fork and bake on a baking sheet at 400°F until fork tender, about 45 minutes. I like to use my toaster oven for this.
Or if you are in a hurry, you can place the potato in your microwave and cook on high for 3 to 5 minutes.
This curry would also be delicious scooped over rice or folded into a pita or flatbread.
Optional garnishes include non-fat plain Greek yogurt, chopped cilantro and lime wedges.
WW Quick One Pot Vegetable Chick Pea Skillet Recipe Notes
The original recipe called for three different dried spices: curry powder, cumin, and coriander. Because curry powder already has cumin and coriander in it—and I don’t have dried coriander—I just used more curry powder instead.
Curry powder is usually a mixture of turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper, and can be bought in mild, medium or hot strengths.
If you don’t have curry powder and want to make your own here’s a good DIY curry powder recipe.
Since it’s a zero points food that I love, I also increased the amount of cauliflower from 1 cup to two. And I used an entire can of chickpeas instead of just the one cup specified.
Here’s a great video showing just how easy it is to make this Easy One Pot Vegetable Chickpea Curry:
More Low Calorie Recipes for WW You Might Like:
- Easy Skillet Cauliflower Rice and Beans
- Slow Cooker Easy Cheesy Cauliflower
- Slow Cooker Moroccan Vegetable Stew
If you’ve made this Low-Fat Vegetable Curry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
WW One Pot Cauliflower Curry
- 1.5 cups chopped onion
- 1 tablespoon minced garlic
- 1 tablespoons minced ginger
- 2 teaspoons curry powder
- 1 medium sweet red bell pepper, chopped
- 1 cup chopped eggplant
- 2 cups bite-size florets of cauliflower
- 1 can (14 to 15 ounces) chickpeas, rinsed and drained (about 1.5 cups)
- 1/2 cup fat free vegetable broth
- 1 teaspoon fresh lime juice
- Salt & pepper to taste
- Coat a large skillet with cooking spray and then set it over medium heat.
- Add the chopped onion and cook, stirring often, until softened, about 5 minutes or so.
- Once the onion has softened add the garlic, ginger, and curry powder. Continue to cook for about 1 minute, stirring constantly to prevent the spices from burning.
- Add the bell pepper, eggplant and cauliflower and cook, stirring frequently, until they are crisp-tender. This should take about 6 minutes more.
- Next add in the chickpeas, broth and lime juice and stir everything to combine. Simmer the mixture and cook for about 5 more minutes, until the chickpeas are heated and flavors have had a chance to come together.
- Now taste the mixture and add salt and pepper to taste.
Source: Weight Watchers
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More WW Friendly Recipes with Curry:
- Low-Carb Curry Egg Salad
- Shrimp and Curried Rice Pilaf
- Green Curry Turkey Meatballs
- Curried Carrot Apple Soup
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