Instructions

1. Finely chop the onion, garlic and chilli.
2. Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
3. Meanwhile, peel and chop the sweet potatoes and carrots, then chop the bell peppers.
4. Add these to the pot, stir for a minute or so, then add the spices & chipotle paste and/or tomato purée.
5. Add the tinned tomatoes and enough water to cover the vegetables.
6. Add the stock powder and bay leaf.
7. Bring to the boil, cover the pot, turn down the heat and cook for 20 minutes until the sauce has thickened and the vegetables are tender.
8. Turn off the heat. Remove the bay leaf. Add the coriander leaves. Season to taste, then pulse with a stick blender until you get a thick, smooth sauce.
9. Divide it into portions and chill or freeze to use for dishes of your choice.