Aubergine Balti

Aubergine Balti

Serves 4

Syns per serving: 2 

2 large aubergine

frylight

1 onion, roughly chopped, or until the

2 garlic cloves, finely chopped

2 tsp finely grated fresh ginger

1 tsp cumin seeds

1 tbsp medium curry powder

1 tsp garam masala

500 g tomatoes, roughly chopped

350 g baby new potatoes, thinly sliced

300 ml hot veg stock

150 ml reduced-fat coconut milk

salt and pepper

400 g dried basmati rice

3 tbsp roughly chopped fresh coriander leaves, reserving some to garnish

For the beans

200 g runner beans, thinly sliced

1 red onion, thinly sliced

2 garlic cloves, thinly sliced

1 tsp cumin seeds 

Preheat your grill to high. Prick both ends of the aubergines with a fork, Grill around 5 cm away from the heat for 15 min, turning often, or until the skins blacken and the centres are soft.

Meanwhile, spray a pan with frylight and place over a medium heat. Stir-fry the onion until soft, add the garlic, ginger and spices and fry for 2 min. Add the tomatoes, potatoes, stock and coconut milk, then season and stir. Bring to the boil, cover and simmer for 10 min.

Cook the rice according to the packet instructions. Meanwhile, boil the runner beans for 3-4 min, then drain. Fry the red onion, garlic and cumin in frylight for 4-5 min, then add the beans and toss well.

Remove the skins from the aubergines, chop the flesh and add to the curry. Simmer for 5 min, or until the potatoes are tender, then stir in the coriander. Divide the curry, rice and beans between 4 bowls and garnish with the reserved coriander to serve.