Peel and chop the sweet potato into 1cm chunks. Peel and grate the garlic (or use a garlic press).

Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve. 

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

Once hot, add the yellow Thai style paste, ginger puree and garlic. Stir and cook until fragrant, 1 min.

Add the sweet potato and chickpeas to the pan, then stir in the veg stock paste, coconut milk, peanut butter and water for the curry (see pantry for amount).

Stir the sauce thoroughly to combine, 2-3 mins. Bring to the boil, then reduce to a simmer. 

Cover with a lid and simmer, stirring occasionally, until the sweet potato is tender, 15-20 mins. Add a splash of water if you feel it needs it.

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

Stir in the rice and 1/4 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).

Once the sweet potato is cooked, remove the lid from the curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Add a good squeeze of lime juice to the curry, then season with salt and pepper.

Taste and add more salt, pepper and lime juice if needed.

When everything's ready, fluff up the rice with a fork and stir through the lime zest.

Share the zesty rice between your bowls and spoon over the chickpea curry.

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

Enjoy!