Spicy Pilaff WW

Spicy Pilaff 

WW

2 tablespoons extra virgin olive oil

1 onion, chopped

2 teaspoons freshly grated ginger root

1 carrot, chopped

1 small aubergine

3 tablespoons mild curry paste

240g (8oz) white basmati rice

750mls (1 1/4 pints) vegetable stock.

60g (2oz) raisins

60g (2oz) flaked almonds, toasted

1 tablespoon chopped fresh coriander

To serve

300mls (1/2 pint) natural bio-yogurt

2 tablespoon chopped fresh coriander

Heat the oil in a heavy based pan and fry the onion over a high heat for 2 minutes until golden.

Reduce heat, add garlic, ginger, carrots and aubergine and fry over a moderate heat, stirring often for 5 minutes. Then stir in the curry paste and rice and cook, stiring for a further minute.

Pour in the stock and stir in the raisins. Bring to the boil. Reduce the heat until it simmer gently, the cover and cook for 15 minutes.

Meanwhile, add the corriander to the yogurt.

Remove the rice from the heat without removing the lid and leave to stand for 3 minutes, then fluff with a fork and mix in the almonds and coriander.

Serve immediatly topped with the yogurt.

Serves 4

Calories per serving 500

WW points per person 7.5

Total WW points 30

FOR SW

As the recipe is, it is

43 sins total

which is

10.75 sins each on a green day.

This can be reduced.

1.Take out the curry paste and use curry powder, as much or little as you like.

2.Take out the oil, use fry light or you can cook onions in a little water.

3.Use 2 level dessert spoons of Almonds per 'b' choice....so more if you need because that is per person.

The raisins are 8 sins for 2oz, so divide that by the amount of people you are making this for...or leave out if you don't want them.

That is now 2 sins plus a 'b' choice per person at the most.....

AND it is lovely!!!