Creamy Cashew and Sweet Potato Korma Curry

Ingredients

• 2 sweet potatoes
• 1 x 400g can of chickpeas drained
• 1 tbsp curry powder
• 1 chunk of fresh ginger
• 1 lime
• 2 tbsp harissa paste
• 1 tbsp tomato purée
• 1 tbsp garam masala
• 50g cashews
• 20g desiccated coconut
• 2 tbsp mango chutney
• 200ml water
• 1 onion
• 2 garlic cloves
• 1 x 400g can of coconut milk
• 1 Large handful of spinach
• olive oil for drizzling
• 1 x 250g bag(s) of microwavable basmati rice
• Salt & pepper to taste