A curry that needs no preparation beyond chopping an onion, and that is ready in thirty minutes because tinned chickpeas are already cooked. Fry the curry paste briefly in the oil before the coconut milk goes in, otherwise the flavour stays sharp and shallow instead of rounded.
Cut the sweet potato into cubes and finely chop the onion.
Soften the onion with the curry paste and add the sweet potato.
Pour in the coconut milk, add the chickpeas and let it simmer gently for 15 minutes.
Cook the rice meanwhile and stir the spinach through the curry at the last moment.
Serve the curry over the rice with a wedge of lime.
Swap the sweet potato for squash or cauliflower. The spinach goes in right at the end, it needs two minutes. Lime juice and fresh coriander at the table lift the whole curry. This one is better the next day, because the flavours settle in.
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