PER SERVING | 323cals | PROTEIN 25g | CARBS 16.5g | FAT 16g | FIBRE 7g

Lightly curried cauli-rice

SERVES 4 | PREP 10 mins | COOK 3 mins

• 1 tsp canola oil
• 2 medium eggs, beaten
• 1 tsp medium curry powder
• 50g frozen peas or edamame
• 8 cherry tomatoes, halved
• 200g cauliflower florets, coarsely grated
• lime wedge, to serve (optional)
• 2 medium eggplants (each around 275g)
• 2 large garlic cloves, peeled and each cut into 4 slices
• 2 tbsp extra-virgin olive oil
• 2 tbsp tahini (around 35g)
• 1 tbsp fresh lemon juice or ½ tbsp cider vinegar
• 1 tsp ground cumin

1. 1. Heat the oil in a large non-stick frying pan or wok over a medium heat. Pour the egg into the pan and swirl around the base. Count slowly to 10, until it is just beginning to set, then stir into flaky chunks.
2. 2. Add the curry powder, frozen peas or edamame, tomatoes and cauliflower and stir-fry together for 2–3 minutes, until hot.
3. 3. Tip into a warmed bowl and serve with a squeeze of fresh lime, if you like.