Quick Veggie Curry

Drizzle one tablespoon of olive oil into a large wide shallow pan on a high heat. Add the onion and sweet potato and cook for 5 minutes, then stir in the curry paste and cook for 10 minutes, scraping up any sticky bits from the base of the pan.

Add the chickpeas, juice and all, and mash a few with a fork. Scrunch in the tomatoes and add one tin’s worth of water. Bring to the boil, then turn the heat down and simmer for 15 minutes, until thickened.

Push the curry to one side of the pan. Add the sliced spring greens, then cover and simmer for 5 minutes, until wilted.

Stir half the greens through the curry, then divide the curry and greens between warm plates and serve with rice or warm naans, a dollop of yoghurt and mango chutney, if you like.