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5 from 1 vote

Easy Vegan Curry | Slimming World Low Syn

This creamy Vegan Curry is packed with flavour, vegetables and chickpeas! A hearty and healthy vegan dish that’s quick and easy to make plus gluten-free and Slimming World friendly too.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: British, Indian
Keyword: Chickpea Curry, Pressure Cooker vegan curry, Slimming World Curry, Vegetable Curry
Servings: 6
Calories: 383kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • Olive oil or olive oil spray , as needed
  • 2 onions , finely diced
  • 1/2 tbsp Garam Masala or mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 3 garlic cloves , minced
  • 1 tbsp fresh ginger , grated or 1 tsp ground ginger
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tbsp tomato purée
  • 2 sweet potatoes , peeled and cubed
  • 2 medium aubergines (eggplant) , cubed
  • 400 g | 14oz chickpeas from a tin , drained and rinsed
  • 500 ml | 2 cups hot vegetable stock
  • 250 ml | 1 cup full fat tinned coconut milk or light coconut milk (see notes for Slimming World info)
  • Large handful of fresh spinach or 4 cubes of frozen spinach
  • Lime juice , to taste
  • Fresh coriander (cilantro) to garnish
  • Salt and pepper to season
  • Fresh chilli , sliced to garnish (optional)
  • Dried chilli flakes to serve (optional)
  • Lime wedges , to serve

Instructions

  • Heat olive oil in a large pan (or use olive oil spray). Sauté the onions over medium heat for 5 minutes until softened.
  • Stir in the spices and salt, cooking for 30 seconds until fragrant.
  • Add the minced garlic, ginger, cinnamon stick and bay leaf. Add a splash of stock if the pan gets too dry.
  • Stir in the tomato purée and sweet potatoes.
  • Add the aubergine and chickpeas.
  • Add the coconut milk and vegetable stock and bring to a simmer. Lower the heat and cook for 15-20 minutes, stirring occasionally, until vegetables have softened.
  • Add the spinach. If you are using fresh then stir in until wilted. If you are using frozen spinach then cook for about 5 minutes, stirring, until incorporated into the curry.
  • Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.
  • Serve over rice with some chopped chillies or dried chilli flakes and lime wedges on the side.

Instant Pot Method

  • If you have time saute the onions, garlic and ginger for a few minutes in a little olive oil. If you are short of time just add ingredients and stir together.
  • Cover, set vent to sealing and cook for 8 minutes at high pressure. Release the pressure manually.
  • Give the curry a good stir. Select 'Saute' again and stir in the spinach. Simmer until spinach wilts, about 5 minutes.
  • Remove and discard the cinnamon stick and bay leaf. Check the seasoning and adjust to taste. Add lime juice to taste and sprinkle with fresh coriander.

Video

Notes

This curry is perfect for those on the Slimming World plan provided you use light coconut milk (7.5 syns for 250ml so less than 2 syns per serving). 
To make this coconut curry totally syn free you could use Alpro coconut drink which is part of your Healthy Extra A allowance. The curry won’t be as creamy so I prefer to use canned coconut milk.
There’s under 400 calories and 15 Weight Watchers SmartPoints per serving (without sides). 
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Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutrition

Calories: 383kcal | Carbohydrates: 50g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Sodium: 7540mg | Potassium: 773mg | Fiber: 13g | Sugar: 15g | Vitamin A: 6403IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 3mg