Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.