Magic beans

Amelia Christie-Miller, founder of Bold Bean Co, shares her delicious recipes

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Chickpea, sweet potato and peanut butter curry SERVES 4

Ingredients

1 tbsp coconut or sunflower oil 1 onion, roughly chopped 3 garlic cloves, grated Thumb-sized piece of fresh ginger, peeled and grated 1 tsp ground cumin 1 tsp ground turmeric 2 tsp garam masala 1 tsp chilli powder (optional) ½ tsp cinnamon or 1 cinnamon stick 500g sweet potato, butternut squash or pumpkin, peeled and cut into chunks 400ml coconut milk 100ml vegetable stock 2 tbsp peanut butter 200g fresh spinach 100g sugar snap peas 700g jarred chickpeas, with their bean stock Juice of ½ lime, plus wedges to serve 15g coriander, roughly chopped Salt and pepper.

To serve (optional)

Greek or natural yoghurt Mango chutney Roasted peanuts or toasted flaked almonds, roughly chopped Cooked white or brown rice Warm naans or flat breads.

1. Heat the coconut oil in a large saucepan over a medium heat. Add the onion and cook for about 8 minutes until softened, then add the garlic and ginger and cook for 2 minutes until fragrant.