Step 1

Heat the oven to 220C/200C fan/gas Toss the sweet potatoes and onion together in a 30cm x 20cm roasting tin. Add the oil, lemongrass, chilli, cumin and coriander, and toss everything together along with some seasoning. Roast for 20-25 mins or until the sweet potatoes are lightly golden and just starting to become tender.

Step 2

Stir in the coconut milk, 100-150ml of water, the kale and chickpeas, and mix well. Return the tray to the oven and cook for another 15-20 mins or until the curry has thickened slightly and is bubbling. Season with the soy or fish sauce, the lime juice and some salt, if needed.

Step 3

Serve the curry directly from the tray, topped with the coconut flakes, onion, chilli and coriander leaves, with cooked rice or noodles.