Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large 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.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In the meantime, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, zest and quarter the lime.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Add the garlic and red Thai style paste to the pan. Fry until fragrant, 1 min.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until slightly thickened, 4-5 mins.

Taste and season with salt and pepper if needed. 

Stir in the peas and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

When the sweet potato is ready, stir it into the curry. Reheat if necessary, then remove from the heat and stir in a good squeeze of lime juice.

When the rice is ready, fluff it up with a fork. Stir through the lime zest.

Share the zesty rice between your serving bowls.

Spoon over the Thai style curry to finish.

Serve any remaining lime wedges alongside for squeezing over.