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The colours in this dish are enough to cheer you up on a miserable day. And the taste of the sweet roasted potatoes and the warm Balti spices will certainly make you smile.

Serves 4

Cooking spray
2 red onions, 1 cut into wedges and one finely sliced

1 tsp light muscovado sugar
1 tsp cumin seeds
400g can chopped fresh tomatoes
1/2 tsp ground turmeric
1/2 tsp ground coriander
1 tsp chilli powder
4 sweet potatoes, cut into large chunks
1/2 red pepper, cut into large chunks
1/2 yellow pepper, cut into large
410g can chickpeas, drained and rinsed
1/2 bag of kale
Juice of 1 lemon

Chopped fresh coriander, to garnish

Preheat the oven to 200°C

In a large baking tray combine the sweet potatoes, peppers and the 1 onion cut into wedges. Spray with cooking spray and toss to cover. Roast until the sweet potatoes are starting to soften and brown slightly.

Spray a large, lidded pan with cooking spray and cook the sliced onion, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, turmeric, coriander, chilli powder, some salt and pepper and 250ml water. Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the kale. Cover and cook for a further 5 minutes. Add the chickpeas and cook for 5 minutes, until the vegetables are tender.

Stir in the lemon juice just before serving.