Chickpea, Sweet Potato & Peanut Butter Curry

Make the curry base

• Cook the onion. Grate the ginger and garlic cloves.
• Heat a dash of oil in a large saucepan over a medium heat. Add the onion and cook for about 8 minutes until softened, then add the grated garlic and ginger and cook for 2 minutes more until fragrant.
• Add the ground cumin, ground turmeric, garam masala, chilli powder and ground cinnamon, along with a splash of water, and stir to create a paste. Cook for 1–2 minutes until fragrant.

Add the sweet potatoes

• Chop the sweet potato into chunks. Make up the vegetable stock cube with 25ml water per serving (100ml for 4 people, 50 for 2 people).
• Add the sweet potato to the curry base with the coconut milk and vegetable stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 25–30 mins until the liquid has reduced right down and the starch has leached from the sweet potatoes to create a thick sauce. They should be soft enough that a cutlery knife can be inserted into the centre easily.

Finish the curry & cook the rice

• Stir in the peanut butter until it mellows into the sauce. If your peanut butter is particularly thick, try mixing it with a splash of water first to loosen it into a runnier paste so it is easier to stir in.
• Add the spinach, sugar snap peas and Bold Bean Queen chickpeas, along with their stock – you may need to add the spinach in batches. Mix well to combine, then simmer for 2–3 minutes, or until the spinach has wilted.
• Add the lime juice and most of the fresh coriander, saving a handful for a garnish. Check for seasoning, adding salt, pepper and more lime juice if desired.
• Cook the basmati microwave rice according to the packet instructions.

Plate Up

• Serve the curry into bowls, and top with the remaining coriander, along with a dollop of natural yoghurt, You can also add some mango chutney if you like! Serve with the rice then tuck in and enjoy.