We’ve just added a smidgen of balti paste – double it for a distinctive curry taste. A great way to help you reach your five portions of fruit and veg a day.

SERVES 4 – PREP 10 MINS – COOK 30 MINS

1tbsp sunflower oil

2 onions, chopped

1tbsp balti paste

350g diced butternut squash and sweet potato

400g can chopped tomatoes

½ cauliflower cut into florets

410g can chickpeas, drained

Handful fresh coriander

 

 

 

1 Heat the oil in a large pan, add the onions and fry gently for 5 mins. Add the balti paste and fry for a minute.

2 Stir in 250ml water, butternut squash and sweet potatoes, canned tomatoes and cauliflower. Season, cover and simmer for 15mins.

3 Add the chick peas and warm through for 5 mins until the vegetables are tender. Sprinkle with coriander leaves to serve.

Per serving: 211 cals, 16g fat (0.7g saturated), 32g carbs

Healthy bonus: Canned tomatoes are rich in lycopene (the red colour pigment and a powerful anti-oxidant), claimed to help prevent certain types of cancer and heart disease.