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!

FREE

45 minutes

Serves 4

Ingredients

  • 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.

Method

  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. 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.
  3. 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.
  4. 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.
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