Peel and chop the sweet potato into 2cm 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.

Pour the cold water for the rice (see ingredients 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).

While the rice cooks, heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the ginger puree, yellow Thai style paste and half the garlic. Stir and cook for 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 ingredients for amount).
Stir to thoroughly combine, 2-3 mins. Bring to the boil, then reduce to a simmer.
Cover with the lid and simmer, stirring frequently, until the sweet potato is tender, 15-20 mins. Add a splash of water if you feel it needs it.

About 6-8 mins before your curry is ready, heat a drizzle of oil in a frying pan on medium-high heat.
When hot, add the spinach a handful at a time and allow it to wilt slightly, 1-2 mins.
Once it begins to wilt, add the ketjap manis and remaining garlic and stir-fry until some of the liquid has evaporated, 2-3 mins. Remove from the heat once wilted and piping hot.

When everything is ready, fluff up the rice with a fork and stir through the lime zest.
Add a squeeze of lime juice to the curry, then taste and add more salt, pepper and lime juice if needed.
Share the rice between your bowls and spoon the curry onto one side with the garlic spinach on the other. Serve with any remaining lime cut into wedges for squeezing over. Enjoy!