Serves 4 Ready in 40 minutes
750g small new potatoes, halved 1 butternut squash, peeled, deseeded and cut into chunks Salt and black pepper 1 onion, roughly chopped ½tsp turmeric 1tsp ground cumin 1tbsp tomato purée 300ml boiling vegetable stock 1 lime, halved 250g cherry tomatoes, halved
400g can kidney beans, drained and rinsed 250g baby spinach leaves 4tbsp coriander, chopped 2tsp tarragon, chopped 2tsp fresh dill, chopped Fat-free natural yoghurt and paprika, to serve
1 Preheat the oven to 180°C/fan 160°C/gas 4. Cook the potatoes and squash in a pan of salted boiling water over a high heat for 7-8 mins. Drain well. Place a large nonstick roasting tin over a high heat. Add the onion, turmeric, cumin, tomato purée and half the stock, and stir well. Turn the heat down to low and cook for 5 mins, stirring occasionally. 2 Add the potatoes, squash and all the remaining ingredients, except the herbs. Stir well, transfer to the oven and roast for 20 mins. Squeeze the juice from the hot lime halves over everything, and stir in the fresh herbs. Season, and serve with the yoghurt sprinkled with paprika.