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
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.