Ingredients

2 red onions, 1 cut into bite-size chunks and 1 finely chopped

1 large potato, washed and cut into bite-size chunks

1 large sweet potato, peeled and cut into bite-size chunks

1  red pepper, deseeded and cut into bite-size chunks

Low-calorie cooking spray

2  large garlic cloves, crushed

1 tbsp ground cumin

1  tsp ground coriander

½ tbsp smoked paprika         

¼ tsp chilli flakes

227g can chopped tomatoes

2  x 400g cans jackfruit, drained

400g can mixed beans or pulses in water, drained

3  tbsp tomato purée

1 vegetable stock cube, crumbled

200g can sweetcorn, drained

½ small pack fresh coriander, roughly chopped (optional)

Method

1.      Preheat the oven to 220 °C/ fan 200 °C/gas 7.

2.           Put the red onion chunks, potato, sweet potato and red pepper in a large, shallow nonstick roasting tin and spray with low-calorie cooking spray. Toss well and roast for 2530 minutes, turning halfway.

3.           Meanwhile, place a large non-stick casserole pan or stockpot over a high heat. Add the finely chopped red onion, garlic, spices, chopped tomatoes, jackfruit, tomato purée, stock cube, 450ml boiling water and half of the beans or pulses and bring to the boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

4.           Remove the lid, break up any large pieces of jackfruit and add the remaining beans or pulses, sweetcorn and roasted vegetables. Bring back to the boil and cook for 5 minutes or until everything is piping hot. Stir through the coriander, if using, season to taste and serve with salad.