Heat about a tablespoon of coconut oil or butter in a large pan or sauté dish over low-medium heat. Add the onion and cook for 5-7 minutes until softened.
Add garlic and ginger; cook for a couple more minutes.
Add the cumin seeds, mustard seeds, chilli flakes, turmeric, curry powder, tomato paste and tomato paste; stir to combine.
Add the sweet potato and chickpeas; stir well to coat in the tomato and spice mixture.
Add the coconut cream and stock; bring to boil before turning down to a gentle simmer with the lid on. Simmer for 15-20 minutes until the sweet potatoes have cooked through.
Meanwhile, cook the rice as per packet instructions.
Remove the lid and stir through the spinach, cook for a few minutes without the lid on so the sauce can reduce slightly.
Dish the rice into four bowls, top with the curry and garnish with the cashews, fresh coriander and a dollop of yoghurt.
This curry is perfect to add whatever vegetables you have on one hand, whether that’s to replace the sweet potato or just add some extra veggies. We like to add pumpkin, kale, cauliflower, broccoli and/or zucchini.
Swap/or add chicken. Simply cut chicken thighs into large bite size pieces, then add to the pot after cooking the spices; cook until browned (however, they do not need to be cooked through) before adding the remaining ingredients.
For a lighter option, omit serving the curry on rice and add a little extra stock to the curry.