Sweet potato tikka masala

Sweet potato tikka masala
Serves 4
1 tbsp vegetable oil
1 sweet potato, chopped into chunks
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 red onions, chopped into chunks
15g fresh coriander, chopped, plus extra to serve
1 garlic clove, sliced
2 tbsp tikka masala paste
1 x 400g tin of chopped tomatoes
100ml water
1 x 400g tin of chickpeas, drained

To serve:
Naan breads, warmed
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Heat the vegetable oil in an ovenproof casserole dish over a high heat and cook the sweet potato, peppers and onions for 6-8 minutes.
  3. Stir in the coriander and garlic and cook for two minutes longer or until the vegetables are nicely charred, stirring regularly.
  4. Add the tikka masala paste and cook for two minutes, stirring.
  5. Stir in the chopped tomatoes and water. Add the chickpeas, then transfer to the oven for 45 minutes or until the liquid has reduced and the sauce has thickened.
  6. Scatter with chopped coriander and serve with rice and warm naan bread.

Per Serving:245kcals, 6.5g fat (0.9g saturated), 42g carbs (12.4g sugars), 12.4g protein, 8.3g fibre, 0.06g sodium