South East Asian Inspired Chickpea Curry

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a drizzle of oil in a large saucepan on medium heat. Add the onion and stir-fry until softened, 3-4 mins.

Stir in the ginger puree, yellow Thai style paste and half the garlic. Cook for 1 min more. Stir in the sweet potato and chickpeas, then pour in the water for the curry (see ingredients for amount), veg stock paste, coconut milk and peanut butter. Stir to thoroughly combine, 2-3 mins. Bring to the boil, then reduce to a simmer. Pop the lid on and simmer, stirring frequently until the sweet potato is tender, 15-20 mins. TIP: Add a splash more water if you feel it needs it.

About 6-8 mins before your curry is ready, heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the spinach a handful at a time and allow it to wilt slightly, 1-2 mins. Once it begins to wilt, add the ketjap manis and remaining garlic and stir-fry until some of the liquid has evaporated, 2-3 mins. Remove from the heat once wilted and piping hot.