Low-calorie cooking spray
1 onion, chopped
1 tsp each ground cumin, ground coriander, turmeric and garam masala
½ tsp dried red chilli flakes
2 large sweet potatoes, peeled and cut into small chunks
4 garlic cloves, crushed
2cm piece fresh root ginger, peeled and grated
400g can chopped tomatoes
300ml hot vegetable stock
400g can aduki beans, drained and rinsed
400g can chickpeas, drained and rinsed
300g baby spinach
Chopped fresh coriander, to serve
Sliced red chilli, to serve
Fat-free natural yogurt, to serve
Freshly boiled basmati rice, to serve
1 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 3-4 minutes, then add the spices, sweet potatoes, garlic and ginger and fry for 2 minutes, stirring continuously.
2 Pour in the chopped tomatoes and stock and scrape up any crispy bits in the pan. Stir in the beans and chickpeas and season to taste. Transfer to a slow-cooker pot, cover and cook on low for 6 hours. (If you’re not using a slow cooker, cover the pan and simmer over a low heat for about 30 minutes, or until the potatoes are tender.)
3 Stir in the spinach and leave for a few minutes to wilt in the heat. Scatter over the coriander and sliced chilli and serve with the yogurt and freshly boiled rice.