Peel and thickly slice the onion. Heat a heavybased pan over a medium-low heat. Add 1 tbsp oil and the onion and cook for 10 mins, stirring often, till the onion is soft and glossy.

While the onion fries, peel and grate the ginger and garlic. Halve the chilli and flick out most of the seeds. Finely chop it. Peel the sweet potatoes and chop into bite-sized cubes. Drain and rinse the chickpeas.

Add the ginger, garlic and chilli to the onion and cook, stirring, for 1 min. Add 2 tbsp tikka masala spice blend and stir to mix.

Tip in the sweet potato cubes and stir through the spiced onions. Add the chopped tomatoes, chickpeas and 250-300ml boiling water, or enough to just cover the veg. Clamp on a lid, bring up to a simmer and cook for 15-20 mins till the sweet potato is just tender.

While the curry cooks, tip the rice into a small pan and add 300ml boiling water and a pinch of salt. Cover, bring up to the boil, then reduce the heat and simmer for 8 mins till all the water has been absorbed. Take off the heat and leave the rice in the pan for 5-10 mins to steam.

Taste the curry and add a pinch of salt if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates or bowls. Top with the curry and serve with the yogurt on the side.