Microwave the sweet potato segments until fork tender. Set aside to cool on some kitchen towel. Heat up a medium saucepan over a medium to high heat and spray in some coconut oil. Add the onions and begin to fry them. Turn the heat down to medium. Next add in the mushrooms. Fry for a further minute or two.

Add the curry paste and the tomato paste plus the fresh ginger, stir through to coat the onions and mushrooms until fragrant then add 200ml water. Bring to a simmer. Add a pinch of chilli flakes to taste depending on how much heat you want, then add the garlic granules, and Stevia sweetener. Stir. Turn down the heat to low.

Heat up a frying pan over a medium heat and spray in some coconut oil. Once hot and sizzling add in the pieces of sweet potato and fry until slightly charred black on each side. Turn off the hob and leave the pan on it to stay warm.

Returning to the curry sauce, add in a handful of spinach and wilt it down. Add the cashews, stir through the sauce until coated then remove the pan from the heat. Add a dash of milk and stir until the sauce lightens and becomes more orange. The sauce should have reduced down and thickened slightly by now.

Serve up by first spooning some sauce onto the plate, then piling up the chunks of charred sweet potato, spoon over the remaining curry and garnish with coriander. Eat with your choice of sides and enjoy! :)