Sweet potato & peanut curry

Heat the oil in a large pan over a medium-high heat, then fry the sweet potato and butternut for 8-10 minutes, stirring regularly, until starting to soften and char. Add the chickpeas, chard stalks and garam masala, then cook, stirring continuously, for 2 minutes. Spoon in the ginger and turmeric paste; stir fry for 1 minute.

Add the peanut butter, tamarind paste and a dash of coconut milk to the pan, mix well, then add the remaining coconut milk and season. Bring to a simmer, cover with a lid and cook for 5-7 minutes, or until the sweet potato and butternut are tender.

Add the chard leaves and continue to cook for a further minute until wilted. Meanwhile, heat up the parathas, naan or flatbreads according to pack instructions and serve alongside the curry to mop up the sauce.