Preparation
In a large pan, Fry the red onions and sweet potatoes in a dash of oil over a medium heat for 5 minutes until beginning to soften. Stir in the cumin for warmth and add the courgette, frying for a further 5 minutes. Meanwhile, cook the rice according to packet instructions.
Pour in the curry sauce, refilling the jar with 150ml of water and shaking to get all the sauce, adding this to the pan too. Stir well, then add the crushed garlic and tomatoes, breaking up the tomatoes with the back of the wooden spoon. Bring up to a simmer and cook gently for 15 minutes, covering the pan with a lid.
After this time, stir in the green beans for bite and the Greek yoghurt for added creaminess. Mix through half the coriander and simmer for a further few minutes. Serve with the rice, topped with more coriander and the chilli for kick.