ingredients
- 1kg sweet potatoes, peeled and cut into chunks
- 2 large red peppers, deseeded and cut into chunks, plus ½ red pepper, deseeded and finely chopped
- Low calorie cooking spray
- Salt and freshly ground black pepper
- 1 large onion, finely chopped
- 6 garlic cloves, crushed
- 25g root ginger, peeled and finely chopped
- ½ tsp hot chilli powder
- 2 heaped tbsp - So Easy Seasonings Medium Curry blend
- 3 heaped tbsp tomato puree
- 160g baby leaf spinach
- 100g fat free natural yogurt
- Small handful of chopped, fresh coriander
- 1 tsp sweetener
method
- Preheat the oven to 220°C/Fan°200/Gas 7.
- Put the sweet potatoes and pepper chunks in a large non-stick roasting tin, spray with low calorie cooking spray, season to taste and toss together. Roast for 15-20 minutes, turning halfway, until the sweet potatoes are cooked but holding their shape and roasted at the edges. Keep warm.
- Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and fry the onion and finely chopped pepper for 10 minutes, adding a little water if they start to stick.
- Stir in the garlic, ginger and Curry blend and cook for 1-2 minutes. Season to taste and add the tomato puree and 700ml of boiling water, then bring to the boil over a high heat. Turn the heat to medium and cook for 15 minutes, adding the spinach 2 minutes before the end of cooking.
- Remove from the heat and stir in the yogurt, fresh coriander and sweetener. Add the roasted vegetables and gently mix together. Check the seasoning before serving with your favourite rice.
- Enjoy!
Tip :- Try serving this with So Easy Seasonings Pilau Rice