Peel and dice the sweet potatoes into 1-2cm cubes

Peel and dice the onion

Peel and finely mince the garlic cloves

Rinse the beans, remove the ends and chop in half

Drain and rinse the chickpeas and assemble the spices

In a medium sized pot, heat the coconut oil on a medium to high heat

Add the chopped onion and sauté for 2-3 minutes

Add the garlic and ginger to the pot and sauté for another 1-2 minutes

Add cumin, ground coriander, turmeric, chilli flakes and curry powder to the pot, stir for a further 30 seconds

Add in around 100-200ml of the vegetable stock to prevent the mixture from sticking, then add the diced sweet potato and stir well to coat in the spices

Add the can of chopped tomatoes (including their juice), the drained and rinsed chickpeas and the can of coconut milk, stir to combine

Bring the mixture to a near boil, stir and then reduce to a simmer, leave partially covered for 20 minutes, stirring occasionally

If serving with rice, start cooking it during this time, I added some smokey paprika and frozen peas to my rice cooker for something different, however feel free to keep it simple with plain steamed rice

After 20 minutes, test potatoes with a fork, they should be fairly soft

Add in the chopped green beans and salt and pepper to taste, stir well and cook for another 5-10 minutes depending on desired texture

Serve curry on a bed of rice, top with chopped cashew nuts, chopped coriander and squeeze the lime juice over the top (don't skip this, it adds an extra oomph!) I also add a spoonful of coconut yoghurt (YUM!)

Dig in and enjoy!