The dynamic duo of Steve and David Flynn of the Happy Pear share their favourite midweek meals, packed with clever veggie tips and so full of flavour that you might even fool the odd carnivore.
1. Preheat the oven to 200°C/gas mark 6. Chop the sweet potato into bite-sized pieces, leaving the skin on if it’s clean and blemish free. Dice the red onions and chop the mushrooms into bite-sized pieces. Peel and finely chop the garlic, ginger and chilli. Drain and rinse the butter beans.
2. Put the sweet potatoes on a baking tray. Drizzle with 1 tablespoon of oil, season with a pinch of salt and toss to coat. Roast in the oven for 20 minutes, until tender. Meanwhile, mix together all the masala spice ingredients and set aside. Heat the remaining tablespoon of oil in a large non-stick frying pan. Add the onions, mushrooms, garlic, ginger, chilli and cumin seeds and fry, stirring regularly, for about 4 minutes, until the onions start to brown.
3. Add the masala spices and bring to a simmer. Continue to cook for 3 to 5 minutes to cook out the spices, stirring
occasionally. Add the butter beans and roasted sweet potatoes. Bring to the boil, then reduce the heat to low and stir in the baby spinach. Squeeze in the lime juice and season to taste with salt and pepper and maybe even some chilli flakes if you think it needs it.
4. Serve with quinoa or brown basmati rice along with the yogurt, almonds, chilli flakes and fresh coriander leaves.