Some say balti is Britain’s very own contribution to the world of curry – while others say it actually comes from Pakistan or northern India. Either way, we think this spice-fest is simply balti-ful!
- 2 large aubergines, cut into bite-size chunks
- 3 large peppers (any colours), deseeded and thickly sliced
- Low-calorie cooking spray
- 3 large red onions, roughly chopped
- 200g can chopped tomatoes
- 2 tbsp curry powder*
- 2 tbsp fat-free natural Greek yogurt, mixed with a splash of water
- 2 tbsp chopped fresh mint
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.
- Preheat your oven to 200°C/fan 180°C/gas 6.
- Put the aubergines and peppers on a non-stick baking tray and spray with low-calorie cooking spray. Toss well and roast for 15 minutes or until the veg is soft.
- Meanwhile, spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Cook the onions for about 10 minutes, then add the chopped tomatoes and curry powder and cook for another 10 minutes, stirring constantly.
- Add the aubergine and peppers to the tomatoes and stir to combine. Drizzle over the yogurt, scatter with the mint and serve with a salad.