Chickpea, tomato & spinach curry with jacket sweet potatoes

Step by Step

Step 1

Put the onion, cubes of butter and 3 tbsp water in a 2L microwave-safe container. Place a lid on top (leaving a gap), and microwave at full power for 90 seconds to soften the onions. Stir in the garlic, ginger, ⅔ of the chilli, the coriander stems, curry powder (use more if liked), turmeric and seasoning. Balance the lid on top again and microwave at full power for 2 minutes more, or until aromatic.

Step 2

Add the chickpeas and chopped tomatoes. Pour tap water into the tomato can to ⅓ full, swill and pour over the chickpeas. Mix well, then return to the microwave for 4 minutes at medium power, with a lid balanced on top again, until simmering. Stir the spinach into the curry, then microwave with the lid off for 2 minutes at medium power, to wilt.

Step 3

Remove the curry and, using a fork, prick the sweet potatoes all over, arrange on a plate and microwave at full power for 5-6 minutes (1,000-1,200W), or 9-10 minutes (800W), until tender. Cook for an additional minute at a time, if needed, if not soft by this point.

Step 4

Meanwhile, check the curry for seasoning and add more salt if needed. Place the lid on top to keep warm. To serve, split the sweet potatoes down the middle, add a little salt and butter, spoon the curry over, with a splodge of yogurt on top and a sprinkle of fresh chilli and coriander leaves.