Roasted aubergine, sweet potato and spinach curry

1 HOUR | SERVES 4-6 | EASY LC GF

aubergines 2, chopped into bite-sized pieces sweet potato 1, peeled and chopped into bite-sized pieces

olive oil 2 tbsp ground cinnamon 1 tbsp

vegetable oil 1 tbsp

mustard seeds 1/2 tsp

shallot 1, chopped

ginger 2cm piece, grated

garlic 2 cloves, crushed

red chilli 1, finely chopped

garam masala 2 tsp

sugar 2 tsp and a pinch (optional) chopped tomatoes 400g tin spinach a large handful, washed and dried lime juice a squeeze, to taste rice to serve

• Heat the oven to 180C/fan 160C/gas 4. Put the aubergines and sweet potato on a baking sheet and season well. Drizzle with the olive oil and sprinkle with the cinnamon. Roast in the oven for 45 minutes or until cooked and golden.

• Meanwhile, heat the vegetable oil in a large pan over a medium heat. When the oil is hot, add the mustard seeds and cover with a lid. Cook for 2 minutes or until they pop. Reduce the heat, uncover, and add the shallot, ginger, garlic and chilli. Fry for 3 minutes until they start to soften, adding a splash of water if they start to catch. Add the garam masala and sugar, and fry for 5 minutes. Finally, add the tomatoes and simmer for 15 minutes.

• Stir the roasted vegetables through the sauce and cook over a low heat for 10 minutes, then stir in the spinach until wilted. Taste and adjust the seasoning by adding more sugar, a squeeze of lime juice and/or salt and pepper.

• Spoon onto serving plates and serve with rice, if you like.

PER SERVING (4) 210 KCALS | FAT 9.7G SATURATES 1.2G | CARBS 21.9G | SUGARS 12.5G FIBRE 8.9G | PROTEIN 4.4G | SALT 0.9G