We have my eldest son’s girlfriend staying with us for a few days and I thought I would do my infamous Slimming World Curry for her. And then I realised she doesn’t like curry. Undeterred, I ploughed on, convinced that if anything would change her mind, it would be this curry. MY curry. (Surprised my big head gets through the front door to be honest.)
Anyway, I thought I’d go in all guns blazing. Poppadoms, mango chutney, proper rice (none of my usual microwave rice) the works – I even went in hard and bought garlic naan bread – and the icing on the cake? Home-made onion bhajis. Slimming World friendly of course.
And so here is the recipe. I’ll let you know what she thought at the end of the post!
Makes 12 bhajis
Prep Time: 10
Cook Time: 20 Min
Ready In: 30 Min
- Spray oil
- 2 large onions, sliced
- 2 eggs, beaten
- 1 sweet potato, sliced
- 1 tablespoon of curry powder
- 1 tsp chilli flakes
- Salt and pepper
- Set oven to 190 degrees
- Slice the onions.
- Grate the sweet potato.
- Beat the eggs.
- In a bowl, mix the ingredients with the spices, salt and pepper.
- Spray 2 baking trays with spray oil (or just use non-stick baking paper).
- Mould the mixture into balls and place on baking trays.
- Bake for 20 minutes, or until golden brown.
These are syn-free – hooray! Full of speed food too, so feel free to fill up on them. I’ve seen recipes that use flour but I wouldn’t want to waste my syns on an onion bhaji. Unless it was covered in chocolate. Just imagine how many calories you’re saving by not frying these.
They were nice, rather filling though, so I only managed one, and I think I would like to try them using normal potato next time, as opposed to sweet potato. It felt like a bit of a fuss making them, I had grated sweet potato in all sorts of places I didn’t even know I had, but that’s because I didn’t have a clue what I was doing and so next time, they would be really quick to make. I used a massive sweet potato (ooer) and it made 12 onion bhajis. Between us, we ate three. Suffice to say, I went a bit overboard and will reduce this recipe by at least half next time. Also, feel free to add some turmeric, I just didn’t have any in the house … and I used whatever curry powder I had (Tikka powder) but I think any curry powder would do.
And if you think the edges are burnt … you’d be right, but they were the best bits!
The question is, is my son’s girlfriend now a curry convert? Well, she was very polite and ate it, including the onion bhaji, so I’m going to take that as a yes!