BUTTER BEAN and SWEET POTATO tikka masala

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the spices together and set aside.

Step 2

Spray a large frying pan or wok with low-calorie cooking spray, Add the chopped onion and chilli and cook over a medium hear for 4-5 minutes until the onions are soft and starting to colour

Step 3

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 4

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 5

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

Step 6

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 7

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 8

Add the chopped coriander and stir through the yoghurt.

Step 9

Serve with your choice of accompaniments.

Step 10

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