Ingredients: (Serves 4)  
1 tbsp oil
1 red onion, sliced
450g/1 lb sweet potatoes, peeled and cubed
1 clove garlic, crushed
1 x 2.5cm/1inch piece fresh ginger, peeled and grated
3 tbsp medium curry paste
225g/8oz cauliflower, cut into florets
1 x 400g can chickpeas, drained
1 x 400g can chopped tomatoes
300ml/ ½pt water
175g/6oz baby spinach leaves
Salt, pepper
Rice and naan bread to serve 

Method:
1. Heat the oil in a large pan, add the onion and sweet potatoes and fry for 5 mins, stirring occasionally, until just starting to brown.
2. Add garlic, ginger and curry paste and stir well.
3. Add cauliflower, chickpeas and tomatoes. Pour in the water and bring to boil.
4. Reduce the heat, cover and simmer for 15-20 mins until the vegetables are tender.
5. Stir in the spinach and cook for 2 mins.
6. Season to taste and serve with rice and naan bread.