Oven-baked bhajis

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

Ingredients

• 80 g chickpea (gram) flour
• 1 tbsp medium curry powder
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 0.5 tsp vegetable bouillon powder
• 1 tbsp tomato purée
• 2 eggs
• 1 large carrot, coarsely grated (about 150g)
• 2 -3 onions (320g), halved and thinly sliced
• 2 tbsp chopped ginger
• 2 tsp rapeseed oil, plus extra for the tin
• 2 tsp rapeseed oil
• 150 g easy-cook brown rice
• 0.5 tsp cumin seeds
• 0.5 tsp ground turmeric
• 0.5 tsp cinnamon
• 400 ml hot vegetable stock, made with ½ tsp bouillon powder
• 2 thick strips of lemon peel (from the lemon in the salad, below)
• 70 g coconut yogurt
• 0.5 lemon, juiced
• 400 g can chickpeas, drained
• 0.3333333333333333 pack of coriander, chopped
• 4 tomatoes, chopped
• 170 g carrots, cut into thin strips or coarsely grated
• 1 red chilli, deseeded and chopped (optional)

Steps

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. Pour in the eggs, mix well and 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.