Spiced Meat-Free Mince & Sweet Potato Curry

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until tender with a slight bite

Once cooked, drain and return to the pot, then keep covered until serving

Meanwhile, peel and finely slice your brown onion[s]

Chop your sweet potato[es] (skin on) into bite-sized pieces

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add your ground cinnamon, ground cumin and curry powder and cook for 30 secs

Add the sliced onion and a pinch of salt and cook for 3 min, then add the chopped garlic and cook for a further 2 min

Boil half a kettle

Add the chopped sweet potato and meat-free mince (remove the paper if required!) to the pan and cook for 3-4 min or until the meat-free mince has started to brown and the sweet potatoes are starting to colour

Add your vegetable stock mix to the pan with 250ml [375ml] [500ml] boiled water and cook, covered, for 10 min or until the potatoes are fork-tender

Meanwhile, chop most of your coriander finely, including the stalks (save some leaves for garnish!)

Once the potatoes are tender, remove the lid from the pan and cook until the liquid is reduced by half

Once reduced, remove the pan from the heat and stir in your natural yoghurt and chopped coriander – this is your spiced meat-free mince & sweet potato curry

Fluff the brown rice with a fork and season with a small pinch of salt and pepper