Indian Chana Masala

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Adjust Servings:
Low Calorie Cooking Spray
1 Stick Cinnamon
1 inch Root Ginger peeled & Grated
6 Cloves Garlic Cloves Peeled & Crushed
1 Red Chillies Deseeded & Thinly sliced
1 Small Onion Peeled & Sliced
1 tbsp Mild Curry Powder
112g Passata
400g Tin Chickpeas Drained & Washed
1 Potatoes Peeled & Cubed
Dash Lemon Juice
1 tsp Garam Masala
Pinch Salt
1 Small Carrots Peeled & Finely Diced
1 Small Courgette Finely Diced
100ml Vegetable Stock
2 tbsp Mint Fresh
2 tbsp Coriander Fresh

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Indian Chana Masala

  • SP Slimming World Meals
  • Syn Free Slimming World Meals
  • Under 350 kcals per serving

vegetarian freezer friendly budget busting recipe

  • 30 Mins
  • Serves 6
  • Easy




Tantalisingly Delicious and Fragrant Indian Chana Masala

A awesome vegetarian freezer friendly Slimming World budget busting recipe and it’s even slow cooker friendly.

This is number 6 on my list of go to slimming world fakeaway meals for that Friday/Saturday night treat. This will speed up that weight lose perfectly with lots of hidden vegetables. Also a great way to get the children eating their five a day!

Derived from one of our slimming world recipes, when wondering what on earth to do with those chickpeas that are hanging around in the cupboard! You know the ones you thought they might come in handy someday.

Chickpeas are a great source of protein, keeping you fuller for longer and a really good way of making that budget go further.


Key Kitchen Utensils & Equipment for this Slow Cooker Indian Chana Masala.

VonShef 28cm Wok – Buy from Amazon here
Slow Cooker – Buy from Amazon here
Silicone Mixing Spoons – Buy from Amazon here

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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 potatoe 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.

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