Warming Ginger, Peanut and Coconut Curry

Meanwhile, halve the lime.

Drain and rinse the mixed beans in a sieve.

Pop the diced sweet potato 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 and tender, 20-22 mins. Turn halfway through.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the tomato puree, ginger puree and chermoula spice mix (add less if you'd prefer things milder). Cook until fragrant, 1-2 mins.

Add the coconut milk, vegetable stock paste, peanut butter, honey and water for the curry (see pantry for both amounts). TIP: If your peanut butter has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper. Stir to combine and bring to the boil.

Stir in the mixed beans, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven, 18-20 mins.

When everything's ready, remove the curry from the oven and add the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Stir in the cooked sweet potato and squeeze in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick. Stir to combine.