Ready in 40 minutes
Preheat oven to 200 degrees/gas mark 7
1kg sweet potatoes peeled and chopped
2 red peppers
1 large onion
4 garlic cloves, crushed
25g root ginger, grated
160g baby leaf spinach
100g fat free natural yogurt
1/2 teaspoon hot chilli powder
1 heaped table spoon ground coriander
1 heaped teaspoon ground cumin
1 teaspoon paprika
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon tomato puree
low calorie cooking spray
1) Put the sweet potatoes and pepper chunks into a roasting tin. Spray with low calorie cooking spray. Toss them together then roast for 15-20 minutes. Keep warm onc cooked.
2) Fry the onion in a pan with low calorie cooking spray until soft.
3) Add the garlic, ginger and all of the spices and cook for 1-2 minutes. Add the tomato puree and 700ml of boaling water. Bring to the boil. once boiling turn the heat to medium and cook for 15 minutes. Add the spinach 2 minutes before the end.
4) Remove from the heat, add the roasted vegetables, stir in the yoghurt and mix well.Surve with rice.