Start by making your curry spice mix by combining all of the ingredients in a bowl and stirring well. Then set aside

Pop your frozen sweet potato chunks in a bowl, add the olive oil and stir well.

Set your air fryer to 200c, tip your potatoes into the air fryer basket and cook for about 7 minutes, until they start to soften.

Add the onion and stir in, then give them both another 8 minutes, until the sweet potatoes are beginning to brown at the edges.

Once the 15 minutes are up, carefully remove the crisper plate with tongs, leaving the veg in the basket.

Then add your spice mix, tinned tomatoes, chickpeas and coconut milk.

Stir together then set your air fryer to 190c and cook for a further 12 to 15 minutes until the sauce thickens.

Meanwhile roughly chop the spinach then add to the basket and stir well.

Make sure the spinach is submerged in the curry sauce as much as possible.

Cook for a further 5 to 8 minutes, stirring occasionally until the spinach has wilted into the sauce.

While the curry finishes cooking, heat the rice in the microwave per the packet instructions.

Season the curry with salt and pepper then serve with the rice and a sprinkle of fresh coriander leaves and red chilli slices.