SW recipe: Aubergine and Pepper Biryani

Ingredients:

  • 2 aubergines
  • Low-calorie cooking spray
  • Juice of 3 unwaxed lemons
  • 800ml hot vegetable stock, suitable for vegans
  • 2.5cm piece fresh root ginger, peeled and grated
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 2 tsp cumin seeds or coriander seeds
  • 2 tsp brown mustard seeds
  • 2 onions, diced
  • 2 red peppers, deseeded and diced
  • 600g tomatoes, roughly diced
  • 350g dried basmati rice
  • Chopped fresh coriander leaves, to serve

Method:

1 Preheat your oven to 220°C/fan 200°C/gas 7. Halve the aubergines lengthways, then cut into 2cm-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 20 minutes, or until starting to brown.

2 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 150ml of the stock, cover and bubble for a few minutes. Uncover and cook for a further 10-15 minutes. until the tomatoes are breaking down. Remove from the heat.

3 When the aubergines are read turn down the oven to 190°C/fan. 120°C/gas 5. Tip the veg mixture over the aubergines. then scatter. over the rice and pour aver the remaining stock. Cover tightly with foil, then return to the oven for 30-35 minutes, or until the rice Is tender and the stock has been absorbed. Season to taste, scatter over the coriander awl with the yogurt for spoon!
Syns per serving: FREE

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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