South East Asian Inspired Chickpea Curry

While the rice cooks, chop the sweet potatoes into 1cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 16-18 mins. Turn halfway through. 

Meanwhile, zest and cut the lime into wedges.  Drain and rinse the chickpeas in a sieve.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the yellow Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.

Stir in the peanut butter and cook until softened, 1 min.

Add the chickpeas, coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts). Stir to combine and bring to the boil. Simmer until thickened slightly, 4-5 mins.

Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the roasted sweet potato, then remove from the heat.

Add a good squeeze of lime juice and a splash of water to loosen if needed.

Taste and add more salt, pepper and lime juice if needed.