Massaman Sweet Potato Curry

Step 1: Heat the oil in a large frying pan over medium heat and add the onion and cook, stirring, for 4 minutes or until soft and then add the curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2: Reserve 2 tablespoons of the coconut milk and set aside and then add the stock and remaining coconut milk into the curry mixture and stir to combine.

Step 3: Add the sweet potato and the chickpeas and cover and bring to a simmer; reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is tender and then add the spinach and stir until wilted.

Step 4: Divide curry among bowls and drizzle with the reserved coconut milk and sprinkle with peanuts and chilli and serve with warmed naan bread.

Step 5: TIPS - You can make this curry ahead and store it in an airtight container in the fridge for up to 3 days and the flavours will also intensify over night.