Roast Sweet Potato with Chickpea & Coconut Curry

Heat the oven to 200°C. Scrub and wash the sweet potatoes thoroughly. Dry them and rub with some coconut oil. Transfer to a baking tray and roast in the oven for 30-40 mins until soft.

Meanwhile, chop the onion and green chilli. Finely mince the garlic. Set aside.

Discard any thick kale stems, then transfer the kale to a baking tray and drizzle with vegetable oil. Toss together to coat evenly, then season with salt. When there are 10 mins of cooking time left for the sweet potatoes, add the kale to the oven and roast for 10-15 mins until crispy.

Meanwhile, heat a generous spoonful of coconut oil in a saucepan set over a medium heat. Add the cumin seeds and, once they splutter, add the onion with a pinch of salt. Grate the ginger. Cook for 2-4 mins until softened, then add the ginger and garlic and cook for 2 mins. Tip in all the dry spices, curry leaves and green chilli. Cook for 1 min, then stir through the tomato purée and cook for 2-3 mins until darkened.

Add the chickpeas with a splash of water, then cook for 3 mins until they’re coated in all the spices. Add the water and coconut milk and continue cooking until the curry is nice and thick.

To serve, split one roast sweet potato in half per person and pour over some curry. Tear over the coriander to finish.