Oven-baked bhajis
SERVES 4 PREP 15 mins COOK 30 mins EASY V
80g chickpea (gram) lour
1 tbsp medium curry powder
1 tsp cumin seeds
1 tsp ground turmeric
½ tsp vegetable bouillon powder
1 tbsp tomato purée
2 eggs
1 large carrot, coarsely grated (about 150g)
23 onions (320g), halved and thinly sliced
2 tbsp chopped ginger
2 tsp rapeseed oil, plus extra for the tin For the lemon rice
2 tsp rapeseed oil
150g easy-cook brown rice
½ tsp each cumin seeds, ground turmeric and cinnamon
400ml hot vegetable stock, made with ½ tsp bouillon powder
2 thick strips of lemon peel (from
the lemon in the salad, below) For the salad
70g coconut yogurt
1/2 lemon, juiced
400g can chickpeas, drained
1/3 pack of coriander, chopped
4 tomatoes, chopped
170g carrots, cut into thin strips or coarsely grated
1 red chilli, deseeded and chopped (optional)
1 Heat the oven to 200C/180C fan/gas 6. Mix the flour with the spices and bouillon, and the tomato purée with the eggs. Toss the carrot, onion and ginger in the flour mix. Add the egg mix and combine, then stir in the oil.
2 Oil a large baking tray. Spoon on 12 neat mounds of batter. Bake for 20-25 mins until golden.
3 For the rice, heat the oil in a pan over a medium heat and fry the rice and spices for 1 min. Add the stock and peel. Simmer for 20-25 mins until the rice is tender and the liquid absorbed.
4 Mix the salad ingredients together. Serve half the bhajis and rice with half the salad. Cool the remaining bhajis and rice and keep chilled with the rest of the salad for up to three days. Reheat the bhajis at 180C/160C fan/gas 4 for 10-15 mins until piping hot. Reheat the rice in the microwave. Serve with the salad.
GOOD TO KNOW healthy • low fat • low cal • folate • ibre • vit c • iron • 4 of 5-a-day • gluten free
PER SERVING 480 kcals • fat 12g • saturates 3g • carbs 68g • sugars 15g • ibre 14g • protein 18g • salt 0.6g