Roasted sweet potato, peanut & chickpea curry

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Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Peel the potatoes, cut into 1cm cubes, then place onto a baking tray. Drizzle with 2 tsp oil; season with sea salt and black pepper. Bake for 30 mins, until turning golden.

Step 2

Place the stock cube and peanut butter in a measuring jug with 400ml boiling water. Mix to dissolve. Place the rice in a medium saucepan with 800ml boiling water. Simmer for 20-25 mins, then drain.

Step 3

Thinly slice the spring onions. Peel the ginger and finely dice. Drain the chickpeas and rinse.

Step 4

Heat a medium saucepan with 1 tbsp oil on a medium heat. Add the ginger and three-quarters of the spring onions, then cook for 2-3 mins, until softening. Add the spice blend and turmeric, cook for 1 min, then add the chickpeas, stock mix and coconut milk. Simmer for 10 mins, until the sauce thickens.

Step 5

Meanwhile, cut the lime into 6 wedges. Squeeze the juice from 2 lime wedges into the curry. Once the potatoes are cooked, add to the curry with the spinach and stir to wilt. Season with black pepper.

Step 6

Thinly slice the chilli. Serve the rice with the curry. Scatter over the remaining spring onions and chilli (optional); garnish with the lime wedges.