• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays. Little cooks: Help toss the sweet potato!

• While the sweet potato is roasting, boil the kettle. • Half-fill a medium saucepan with the boiled water. Add basmati rice and a pinch of salt, then cook, uncovered, over high heat until tender, 12 minutes. • Drain, then cover to keep warm. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Add the water, light cooking cream, the brown sugar and a generous pinch of salt. Stir to combine. • Remove from heat, then return chicken and green beans (plus any resting juices!) to the pan. Add the butter and roasted sweet potato. Cook, stirring, until combined and spinach is wilted, 1 minute. Season to taste.

• Divide basmati rice between bowls. Top with creamy Indian chicken curry. • Serve with a dollop of Greek-style yoghurt. Enjoy! Little cooks: Add the finishing touch by dolloping over the yoghurt!