Vegetarian Curry Hot Pot with Quorn Mince

For the curry

1. Spray low cal butter cooking spray into a pan (alternatively heat oil or butter over medium-heat) & add 1 chopped onion.
2. After 2 minutes, add 1 tbsp. of cumin, mustard powder, turmeric, garam masala and 1 tsp of chilli powder.
3. Cook for an additional 2 minutes and stir to release the aroma from the spices.
4. Add 1 tin of chopped tomatoes and a tin of chickpeas with their water.
5. On the side, peel and chop 3 sweet potatoes into chunks.
6. Add the potatoes to the pan with 1 cup of washed spinach.
7. Mix and stir occasionally for 5 minutes.
8. Add a cup of Quorn Mince and allow the pan to slowly simmer for 15 minutes.
9. When the sweet potatoes are softened, add a tin of Adzuki beans (in their water) and another cup of washed spinach.
10. Leave to simmer for 5 minutes.

Serve with wholegrain rice, fresh mint yoghurt and slice a of lemon.

For the salad

1. Cut 1 cucumber and half a red onion in thin slices and add them to a bowl.
2. Add a drizzle of olive oil and a pinch of salt to the bowl.
3. Squeeze half a lime and add in fresh mint leaves.
4. Mix well together.

Did you know? Sweet potatoes are a great source of fibre and contain vitamins and minerals including vitamin C. In fact, 80g of sweet potato counts towards your 5-A-DAY (unlike normal potatoes!). How about keeping the skin on this time? Saves on the peeling and increases your fibre intake!