BUTTER BEAN and SWEET POTATO TIKKA MASALA

Great

% Daily Values based on a 2,000 calorie diet

Step 1

→ use a a GF stock cube

Step 2

Mix the spices together and set aside.

Step 3

Spray a large frying pan or wok with low-calorie cooking spray.

Step 4

Add the chopped onion and chilli and cook over a medium heat for 4-5 minutes until the onions are soft and starting to colour.

Step 5

Add the garlic, ginger and spice mix, and continue cooking for another minute, allowing the spices to release their flavour, then add the tomato puree and lemon juice.

Step 6

Using a food processor or stick blender, blitz the onion mix to a smooth paste, return to the pan (if using a food processor), add the sweet potato and stir until well coated.

Step 7

Add the stock and chopped tomatoes and season with salt and pepper.

Step 8

Stir and bring to the boil, then reduce the heat to low and simmer for 20 minutes, until the sweet potato is just cooked.

Step 9

Drain the butter beans and add to the pan along with the spinach, then stir for 2-3 minutes, until the beans have heated through and the spinach has wilted.

Step 10

Add the chopped coriander and stir through the yoghurt.

Step 11

Serve with your choice of accompaniments.

Step 12

FOR THE SPICE MIX 1 tsp paprika 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander 14 tsp ground cinnamon