EVERYDAY EASY
Serves
V
Ready in about hour aubergines
Low-calorie cooking spray
Juice of lemons
ml vegetable stock
tbsp grated fresh root ginger
tbsp garam masala
tsp turmeric
tsp cumin seeds or coriander seeds
tsp brown mustard seeds
onions, diced
red peppers, deseeded and diced
g tomatoes, roughly diced
g dried basmati rice
Chopped fresh coriander leaves, to serve
g fat-free natural Greek-style yogurt Preheat your oven to °Cfan
°Cgas . Halve the aubergines
lengthways, then cut into cm-thick
slices. Place in a large, deep, non-stick
roasting tin and spray with low-
calorie cooking spray. Sprinkle over
a third of the lemon juice and toss
to coat. Roast for minutes, or
until starting to brown.
Meanwhile, whisk together the
stock, ginger, garam masala,
turmeric, cumin or coriander seeds,
mustard seeds and remaining lemon
juice. Spray a lidded, non-stick frying
pan with low-calorie cooking spray
and place over a medium heat.
Fry the onions and peppers until
soft. Add the tomatoes with ml
of the stock, cover and bubble forBake it
special
Aubergine & pepper biryani
This mild rice dish is a great way to introduce Indian flavours to the familya few minutes. Uncover and cook
for a further - minutes, until
the tomatoes are breaking down.
Remove from the heat.
When the aubergines are ready,
turn down the oven to °Cfan
°Cgas . Tip the veg mixture
over the aubergines, then scatter
over the rice and pour over the
remaining stock. Cover tightly with
foil, then return to the oven for
- minutes, or until the rice is
tender and the stock has been
absorbed. Season to taste, scatter
over the coriander and serve with
the yogurt for spooning over.Syns per serving: FREE SLIMMING WORLDCurries_lb_v6_a.indd 62 08/11/2017 15:11