a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Pop onto a 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.

c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the lime.

c) Drain and rinse the chickpeas in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Add the garlic and pasanda style seasoning. Cook, stirring, for 1 min.

a) Add the coconut milk, veg stock paste and water for the curry (see pantry for amount) to the chicken. Mix well, then add the chickpeas.

b) Bring to the boil, stir, then lower the heat so the sauce simmers gently.

c) Cook until the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the sweet potato is cooked, add to the curry with a squeeze of lime juice.

b) Taste and season if needed, adding a splash of water if it’s a little dry.

a) Share the chickpea and chicken curry between your bowls.

b) Serve with any remaining lime cut into wedges for squeezing over. 

Enjoy!