Everybody loves a good curry, and this one’s bursting with spices: not too hot, but with the occasional chilli hit that builds up to make your nose run. I made this last week after deciding I wanted to cook something new – I wanted to use sweet potato, and there were some green beans in the fridge, and that was that. It went down a storm, and I’ll certainly be making it again.

Ingredients (serves 4):
– 500g sweet potatoes
– 1 onion
– 2 cloves garlic
– 1 green chilli
– 1tbsp flour
– 1½tbsp medium curry powder
– 2tsp garam masala
– 1tsp ground ginger
– juice ½ a lemon
– 1tbsp peanut butter
– 400g tinned tomatoes
– 5 curry leaves
– 2 bay leaves
– 100g fine green beans
– salt and pepper
– 250g natural yoghurt

1. Peel the sweet potatoes, and chop into small pieces (put your thumb and forefinger together in a circle: about that size). Transfer to a saucepan with a pinch of salt and enough water to cover, then boil for 10-15 minutes, until tender.

2. Meanwhile in a large saucepan or wok, heat a glug of olive oil. Slice the onion, chilli and garlic and add to the wok. Fry gently for 10-15 minutes, until soft.

3. Stir in the flour, curry powder, garam masala and ginger and cook for a further 3-4 minutes before adding the peanut butter, tinned tomatoes, lemon juice, the bay and curry leaves and 250ml water. Simmer gently for 20 minutes.

4. Wash and chop the beans and add them to the pan along with the sweet potato. Put on a lid and simmer for a further 15-20 minutes

5. Stir in the yoghurt and season to taste. Serve with rice and chapatis, or naan if you prefer.

Because this takes a while to make, I suggest making more than you need and transferring any leftovers to the fridge for a quick and tasty mid-week meal. It freezes really well, too.