4 large sweet potatoes

2 tbsp olive oil

1 brown onion, diced

2 tsp coriander powder

2 tsp turmeric powder

1 tsp cumin powder

Dry curry leaves

4 cm knob ginger, grated

1 large red chilli, finely chopped (seeds removed)

2 cans cherry tomatoes

1/2 cup (125ml) coconut cream

1 can chickpeas

1/3 cup chopped coriander

400g English spinach

Method

Cut the sweet potato in half, place on a lined baking tray.  Drizzle with olive oil and bake for 35min at 160 degrees.

While potato is cooking, brown the onion in 1 tbsp of olive oil. Then add the coriander, turmeric, cumin powder, curry leaves and gently cook for a few minutes.

Add the grated ginger, finely chopped chilli, tinned tomato, coconut cream and chickpeas and cook on low for about 20 mins or until chickpeas are tender.

When the chickpeas are soft, add in coriander and spinach. Stir well and simmer for another 5-10 mins.  The longer you can leave on low, the better the flavour.

When the potatoes are ready, spoon the curry on top and serve with a little more coriander.

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