Heat a non-stick frying pan over medium heat, add a couple of sprays of rapeseed oil and fry the chopped spring onion, red pepper, diced sweet potato and garlic for 3-5 minutes. Stir in ginger, garam masala, fennel seeds, mixed spice, chilli and turmeric.

Bring a pan of water to the boil, add the rice and cook, drain and keep warm.

In the meantime add the stock and chickpeas to the frying pan, bring to the boil, then reduce to a simmer and cook for 15-20 minutes until the liquid has absorbed and the sweet potato is tender.

To serve place the rice on a warmed plate, top with the curry and sprinkle over the fresh coriander if using.