• 200g chickpeas Chickpeas, canned, drained
• 160g sweet potato Sweet Potato, baked
• 80g butternut squash Butternut Squash, roasted
• 80g cauliflower Cauliflower, boiled
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the butternut squash and cauliflower, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and cauliflower for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: sweet potato first, then the veg and chickpea, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.