Step 1

Heat coconut oil in a large pan on medium heat. Add finely chopped onion and fry for a few minutes until softened.

Step 2

Add finely chopped garlic and ginger and cook for a further minute.

Step 3

Add all the spices - curry powder, garam masala, cumin, cumin seeds, mustard seeds and turmeric. Fry for 30 seconds until fragrant.

Step 4

Add the chopped tomatoes and let simmer for 5 minutes. Transfer to a pyrex jug and blend with a hand blender until smooth. You can skip this step if you like it chunkier but this will make for a beautifully smooth curry sauce.

Step 5

Transfer back to the pan along with the coconut milk and vegetable stock. Peel and cut sweet potatoes into 1 inch pieces and add to the curry too.

Step 6

Bring to a gentle simmer and leave to cook for 25-30 minutes until sweet potato is soft through. If you need to add a bit more water for the sweet potato you can do so.

Step 7

Add the chickpeas and cook for a couple more minutes and add the washed spinach in the last minute. Stir through until wilted.

Step 8

Serve and top with fresh coriander and extra chilli if desired.