Stranger Foods

IndianSweet potato curry

Serves 4 | Prep 15 mins | Cook 45 mins

Source: Slimming World

Ingredients

Metric

Imperial

x0.5

1 kg 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
1 large onion
6 cloves garlic, crushed
25 g root ginger, peeled and finely chopped
½ tsp hot chilli powder
1 heaped tbsp ground coriander
1 heaped tsp ground cumin
1 tsp paprika
2 tsp curry powder
1 tsp tandoori curry powder
3 heaped tbsp tomato puree
160 g baby leaf spinach
100 g fat-free natural yogurt
small handful fresh coriander, chopped
1 tsp sweetener

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°F

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Preheat the oven to 200°C/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 , 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 , adding a little water if they start to stick.
Stir in the garlic, ginger and all the spices and cook for . Season to taste and add the tomato puree and 700 ml of boiling water, then bring to the boil over a high heat. Turn the heat to medium and cook for , adding the spinach 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!