Sweet Potato Stuffed with Chickpea & Aubergine Curry

Heat oven to 200°C. Get the sweet potatoes and add to a baking tray, then chuck into the bottom of the oven to warm through. Add the quinoa to a baking tray and drizzle with 2 tbsp olive oil, seasoning with salt and pepper. Mix well and bake for 15-20 mins, giving it a stir every 10-ish minutes - you want it to be dark in colour and really crispy.

In the meantime, chop the garlic and finely chop the coriander stems. Heat 3 tbsp olive oil in a frying pan over a medium heat and add the garlic and coriander stems, sizzling for 2 mins. Add in the curry paste and cook for 1 min, before adding the cherry tomatoes.

Add in a tin of chickpeas with the liquid, and drain the other before adding to the pan along with the aubergine. Let this gently bubble away for 5 mins, then take off the heat and stir through 2 big tbsp of the yoghurt.

Get your sweet potatoes out of the oven, split open and top with the curry, some of the remaining yoghurt, crispy quinoa and the coriander leaves.