This sweet and spicy curry is a quick and easy dinner dish which is naturally low fat and vegan and is really cheap to make too! Prep time- 5 minutes Cook time- 20 minutes Serves 2-3
-Microwave wholegrain rice
-Greek yoghurt (v), plant based alternative (ve)
Start with a spritz of spray oil over a medium heat and add your onions and chickpeas, stir fry for a couple of minutes to soften and then add a generous helping of curry powder- approximately a table spoon and a pinch of cinnamon, fry for a further 2 minutes to release the ﬂavours of the spices.
Then gradually add your in tin of chopped tomatoes and passata followed by a serving of the Mahi Cayenne and Cranberry Sauce stirring in and mixing as you go. Add the 100g of sweetcorn and stir in and the wilt in all of the baby spinach, simmer for 10 minutes and you will be ready to serve.
Heat your rice and chop some fresh coriander, serve and top with a dollop of yoghurt to take down the heat!
Eat and enjoy!
-Mahi Cayenne and Cranberry Sauce
-A tin of chickpeas
-Medium curry powder
-A tin of chopped tomatoes
-100g of sweetcorn
-A handful of baby spinach