Bombay Supper

This one dish equivalent to curry and rice is a bit like an Indian risotto. Try it with a yoghurt and cucumber relish.

Per portion: Energy - 385 Kcals Total Fat - Low Saturated Fat - Medium

1 tbsp olive oil

15g/ 1/2 oz low-fat spread

1 large onion, finely chopped

2 peppers (1 green, 1 yellow), deseeded and chopped

325g/12 oz parboiled potatoes

1 heaped tbsp Curry Powder

1 1/2 tsp garam masala

1 1/2 tsp ground cumin

1 large or 2 medium aubergines

825 ml/ 1 1/2 pints Vegetable Stock

175g/ 6oz Basmatic rice, rinsed

one 400g/ 14oz can of tomatoes

juice of 1/2 lemon

1 level tbsp brown sugar

15g/ 1/2 oz creamed coconut

2 heaped tbsp tomato puree

salt

Heat the oil and low-fat spread in a large frying pan and saute the onion and peppers until soft.

Cut the potatoes into bite-sized pieces. Add these with the spices to the pan and stir for 2 minutes. Top and tail the aubergines and cut into bite-sized pieces, then add these. Add the stock to the pan and bring to the boil. Turn the heat down and add all the other ingredients.

Simmer until the rice and vegetables are tender. Taste and adjust the seasoning if necessary.

Note: new potatoes are best for this dish, although any old waxy variety can be used.

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