Deliver on flavour with these oven-baked bhajis served with lemon rice and chickpea salad. It makes a healthy dinner for four that's low in fat and calories
- Serves: 4 persons
- 80g chickpea (gram) flour
- 1tbsp medium curry powder
- 1tsp cumin seeds
- 1tsp ground turmeric
- ½tsp vegetable bouillon powder
- 1tbsp tomato purée
- 1large carrot, coarsely grated (about 150g)
- 2-3 onions (320g), halved and thinly sliced
- 2tbsp chopped ginger
- 2tsp rapeseed oil, plus extra for the tin
- 2tsp rapeseed oil
- 150g easy-cook brown rice
- ½tsp cumin seeds
- ½tsp ground turmeric
- ½tsp cinnamon
- 400ml hot vegetable stock, made with ½ tsp bouillon powder
- 2thick strips of lemon peel (from the lemon in the salad, below)
- 70g coconut yogurt
- ½lemon, juiced
- 400g can chickpeas, drained
- ⅓pack of coriander, chopped
- 4tomatoes, chopped
- 170g carrots, cut into thin strips or coarsely grated
- 1red chilli, deseeded and chopped (optional)
Step 1Heat 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. Pour in the eggs, mix well and stir in the oil.
Step 2Oil a large baking tray. Spoon on 12 neat mounds of batter. Bake for 20-25 mins until golden.
Step 3For 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.
Step 4Mix 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.