Sal Henley cooks Slimming World aubergine & pepper balti - FREE

Sal Henley cooks up this recipe from Slimming World’s ultimate curry cookbook, which features more than 70 new Slimming World friendly recipes. This recipe book is available exclusively to Slimming World members to buy from group or online. To find out more go to www.slimmingworld.co.uk/
Syns per serving - FREE
Serves 4
2 large aubergines, cut into bite-size chunks
3 large peppers (any colours), deseeded and thickly sliced
low-calorie cooking spray
3 large red onions, roughly chopped
200g can chopped tomatoes
2 tbsp curry powder
2 tbsp fat-free natural Greek yogurt (or vegan alternative) mixed with a splash of water
2 tbsp chopped fresh mint
Preheat your oven to 200°C/fan 180°C/gas 6. Put the aubergines and peppers on a non-stick baking tray and spray with low-calorie cooking spray. Toss well and roast for 15 minutes or
until the veg is soft.
Meanwhile, spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Cook the onions for about 10 minutes, then add the chopped tomatoes and curry powder and cook for another 10 minutes, stirring constantly.
Add the roast aubergine and peppers to the tomatoes and stir to combine. Drizzle over the yogurt, scatter with the mint and serve
Make this vegan by swapping the yogurt for plain unsweetened soya yogurt with added calcium (though it won’t be suitable for an Extra Easy SP day).

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Yummo!