This will freeze well too.

Serves 4

1 can chickpeas
2tbsp olive oil or coconut oil
1⁄2 tsp black mustard seeds
1⁄2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1⁄2 tsp chilli powder
black pepper
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp finely grated ginger
1 red pepper
1 yellow pepper
3 large fresh tomatoes chopped (or you can use tinned)
2 sweet potato, cut into chunks (can use frozen butternut squash for speed)
1 cauliflower cut/broken into bite size florets
2 large handfuls of spinach
1⁄2 tsp sea salt
200ml full-fat coconut milk
Drizzle of lime juice

1. Cut sweet potato into chunks, place in an oven dish, drizzle with a little olive oil and roast at 200C for 25 minutes.
2. Heat the oil on a medium heat in a large pan. Once the oil is hot, add mustard seeds and cumin seeds and wait until they start popping. Then add the other spices, onion, garlic, ginger and cook for 2-3 minutes until onion is soft.
3. Add the cauliflower and peppers cook for 4 mins and add the chopped tomatoes, give it a stir, pour in about 200ml water or stock. Bring to the boil then simmer until the cauliflower is tender. If it gets too dry add a little more water. Add chickpeas, spinach, coconut milk and simmer for a further 5 minutes to allow the curry to thicken.
   4. Season with salt and lime juice.