CAULIFLOWER AND CHICKPEA CURRY

Don’t be afraid to use the whole veg – keep the skins on the sweet potatoes and use the leaves of the cauliflower. They’re delicious and nutritious, and will make your food go further. This curry freezes brilliantly, too.

INGREDIENTS

SERVES: 4

400g sweet potatoes, skin left on, chopped into chunks

1 onion, finely diced

2 Remarksable Value garlic cloves, finely chopped

1 jar (180g) M&S Bombay-style spice mix

1 tin (400g) Remarksable Value chopped tomatoes

1 tin (400ml) coconut milk

300g Remarksable Value cauliflower or broccoli, cut into small florets, leaves roughly chopped

100g Remarksable Value green beans, trimmed and halved

1 tin (400g) chickpeas, drained and rinsed

2 pouches (250g each) Remarksable Value wholegrain rice pouches

METHOD

1: Preheat the oven to 240°C/220°C fan. Line a baking tray with baking paper.

2: Spread the sweet potato out on the tray and drizzle with oil. Season. Roast for 20 minutes, or until tender.

3: Heat 2 tbsp oil in a large sauté pan over a medium-high heat. When hot, add the onion and cook for 4–5 minutes, or until it starts to brown.

4: Add the garlic and and cook for 2 minutes. Add the spice paste along with a big pinch of salt and stir well for 1 minute, until fragrant.

5: Pour in the tinned tomatoes and coconut milk and bring to a simmer.

6: Add the cauliflower florets and cook for 4 minutes. Next, add the cauliflower leaves, green beans and chickpeas and cook for a further 5 minutes.

7: Remove the sweet potatoes from the oven, tip into the pan and stir well. Season with salt and pepper to taste.

8: Heat the rice according to the pack instructions and serve with the curry.

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