Recipe: Roasted Vegetable Chicken Tikka Masala

I'm trying very hard to get my eating habits back into a good place recently. I'm following a simple, healthy eating plan during the week which helps me to indulge over the weekend. I find 80:20 is the key  - I've lost 6lbs in just under a month. As a result I'm cooking Slimming World dinners during the week. A little while ago I was invited along to see the new launches of Slimming World products in Iceland. I'm already a huge fan of the range so was pretty excited to see they've introduced two new sauces to help make things a little easier in the evening. A chunky tomato and tikka masala - both which can be adapted to make so many different dishes. This recipe taken from a booklet available in the Iceland stores was a surefire hit and one I'm going to make time and time again. I've slightly adapted it to pop in my favourite veggies.

Serves 4

Ingredients:
2 pots of Slimming World Spicy Tikka Masala Sauce, cooked according to packet instructions*
1 courgette, cut into chunks
1 onion, sliced thinly*
1 yellow pepper, deseeded and cut into strips*
1 red pepper, deseeded and cut into strips*
1 bag of ready cut butternut squash and sweet potato
1 can of butter beans
1 pack of cherry tomatoes*
200g of baby spinach*
Frylight
Brown rice to serve

Method:
1. Preheat the oven to 220 degrees/ Fan 200 degrees/Gas mark 7.

2. Start cooking the brown rice.

3. Spray a large roasting tin with frylight and scatter the prepared vegetables. Season to taste, toss well and pop in the oven. Roast for about 20 minutes, remembering to turn halfway through.

4. Meanwhile, tip the cook tikka masala sauce into a large saucepan, add the butter beans and heat through over a medium heat.

5. Add the cooked roasted vegetables and spinach to the mixture in the pan, simmer until the spinach is wilted. Add some water if you want a thinner sauce.

6. Serve with brown rice and tuck in!

As always I would love to know if you decide to rustle it up. Drop me a tweet to let me know!