Succulent chunks of sweet potato with red peppers and spinach in a fragrant curry sauce
- 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 all the spices 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.