Chickpea, Sweet Potato & Spinach Curry

Heat the olive oil in a medium saucepan. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the Chennai curry paste and a splash of water and cook for 1 minute or until fragrant. Add the sweet potato and cook to coat well in the curry paste. Add the diced tomatoes, chickpeas and warm water. Bring to the boil. Reduce the heat to low, cover and simmer for 20 minutes or until the sweet potato is tender. Remove the lid and cook for a further 10 minutes. Stir through the baby spinach and simmer until wilted. Season to taste with salt and pepper.

Meanwhile, place the brown rice and water in the second medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft. Drain.