gredients
2 tbsp sunflower oil
1 onion, finely chopped
2 tbsp tikka masala curry paste
4 ripe tomatoes, cut into wedges
1 sweet potato, cut into 2cm cubes
400ml can coconut milk
100ml vegetable stock or water
400g white fish such as coley, cod, pollock or haddock, cut into large chunks
150g frozen peas
Bunch fresh coriander, finely chopped, to serve
1 lime, cut into 4 wedges, to serve
Method
1. Heat the oil in a large deep frying pan or wok over a low heat. Add the onion and cook for 5 minutes until softened. Stir in the curry paste and fry for just a few minutes. Add the tomatoes and sweet potato and toss together well. Tip in the coconut milk and the stock or water. Bring to a simmer and cook for 8 minutes until the sauce is thickened and the sweet potato is almost tender.
2. Stir in the fish pieces and peas and cook for just 2-3 minutes. Remove from the heat and add the chopped coriander. Serve with pilau rice and a wedge of lime to squeeze over.
Nutritional info
Per serving: 435kcals, 25.8g fat (16g saturated), 25.8g protein, 26.8g carbs, 9.1g sugar, 0.5g salt

Chef's tip
To freeze: Make the curry sauce up until the end of step 1, then cool completely. Transfer to a freezerproof container and freeze for up to 3 months. Defrost completely before adding the fish and peas and finishing the recipe.