Indian tilapia with grilled vegetables

• 4 Tilapia fillets
• 4 g sweet potato, peeled and diced
• 250 g Brussels sprouts, halved
• 200 ml Greek yoghurt (fat-free)
• 4 tbsp savory tomato chutney or tomato puree
• 4 tbsp dried currants
• 2 tbsp apple cider vinegar
• 4 tsp The Spice Club Curry mix
• Olive oil, for frying

Preheat the oven and roast the sweet potatoes:

• Preheat the oven to 200°C.
• Spread the sweet potato cubes and sprouts on a baking sheet, drizzle with olive oil pepper and 2 tsp curry mix. Roast for 20-25 minutes until golden brown and tender, turning halfway.

How to prepare Tilapia:

• Heat a little olive oil in a frying pan over medium heat.
• Rub the tilapia fillets with 2 tsp Curry mix.
• Cook the fillets for 3-4 minutes per side, or until the fish is golden brown and starting to flake.

Making yogurt sauce:

• Meanwhile, mix the Greek yogurt with the tomato chutney, apple cider vinegar and dried currants in a small bowl. Stir well.

Serve:

• Divide the roasted sweet potato and sprouts over the plates. Place the tilapia fillets on top and sprinkle with the yoghurt sauce. Garnish with extra currants if desired and serve immediately.