70p per serving

 SERVES 4  PREP 15mins   35 mins COOK

sweet-potato-balti1 tbsp vegetable oil

1 onion, peeled and cut into thin wedges

3 tbsp balti paste,

or more if you like it spicy

500g sweet potoato, peeled

and diced

400g can chopped tomatoes

400g can chickpeas, drained

and rinsed

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)