Drain and rinse the chickpeas. Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the onion. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic.

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5-7 min until softened. Once softened, add the garlic, red curry paste (spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measured water, soy sauce, peanut butter, coconut milk, coconut sugar and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, finely slice the red chilli. Finely chop the coriander leaves.

Once the sweet potatoes are tender, add the chickpeas to the pan and cook until warmed through.

Remove the curry from the heat and add the juice of the lime. Serve over the rice and garnish with the peanuts, red chilli (spicy!) and fresh coriander.