Oven-baked bhajis

• chickpea (gram) flour↗80g g
• medium curry powder↗1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• vegetable bouillon powder↗½ tsp ½ tsp
• tomato purée↗1 tbsp tbsp
• eggs↗2
• large carrot↗1

  coarsely grated (about 150g)

• 2-3 onions

  (320g), halved and thinly sliced

• chopped ginger2 tbsp tbsp
• rapeseed oil↗2 tsp tsp

  plus extra for the tin

• rapeseed oil↗2 tsp tsp
• easy-cook brown rice↗150g g
• cumin seeds↗½ tsp ½ tsp
• ground turmeric↗½ tsp ½ tsp
• cinnamon↗½ tsp
• hot vegetable stock↗400ml

  made with ½ tsp bouillon powder

• thick strips of lemon peel2

  (from the lemon in the salad, below)

• coconut yogurt↗70g
• lemon↗½

  juiced

• can chickpeas↗400g

  drained

• pack of coriander⅓

  chopped

• tomatoes↗4

  chopped

• carrots↗170g

  cut into thin strips or coarsely grated

• red chilli↗1

  deseeded and chopped (optional)

Step-by-step instructions

1. 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. 2

   Oil a large baking tray. Spoon on 12 neat mounds of batter. Bake for 20-25 mins until golden.

3. 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. 4

   Mix the salad ingredients together and serve with the hajis and rice. If you're following the healthy diet plan, 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.Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.