70p per serving
SERVES 4 PREP 15mins 35 mins COOK
1 onion, peeled and cut into thin wedges
3 tbsp balti paste,
or more if you like it spicy
500g sweet potoato, peeled
400g can chopped tomatoes
400g can chickpeas, drained
125g frozen spinach chunks
Naan breads or rice to serve
1 heat the oil in a large frying, add the onion and fry 3 – 4 mins. Stir in the balti paste and add the sweet potato chunks and cook for a couple of mins.
2 Add the tomatoes, 300ml hot water and the chickpeas. Bring to the boil and then simmer for 10 – 15 mins. Check the seasoning.
3 Microwave the frozen spinach for a few minutes and spoon on top of the balti (or add to the balti for the last 5 minutes of cooking) Spoon the curry into bowls.
Serve with hot naan bread or rice
Curry freezes well for up to 3 months
Per serving 635 cals (4g saturated)