Heat some of the coconut oil in a large pan (a large Le Creuset pan is good), add the onion and begin frying.

After 5 minutes or so add the garlic and ginger & chopped chillies and fry gently for a further 5 mins until browning nicely.

Meanwhile cook the “chicken” in the Actifry (or wok) for 9-10 minutes.

Add the sweet potatoes to the main pan after onions have cooked for 5 mins, stir to coat with the onion, oil & garlic mixture and fry for a further 5 minutes.

Towards the end of the 5 mins, add the chilli powder and curry powder and some extra oil if needed and cook for a further few minutes.

Finally add the passata, water, stock cube and stock powder and peanut butter – stirring well to incorporate the ingredients.

Bring to the boil and simmer and add any extra water that’s needed – you may need to top up – as this is not precise – not too thick – not too thin.

Then cover the pan and put in the oven for 15-20 minutes on 150°C cooking and stirring occasionally until the potatoes are becoming tender.

Meanwhile, heat the remaining oil in a frying pan/wok, add the mushrooms and stir-fry for 4-5 minutes until golden and beginning to release their juices.

Add to the pan in the oven and stir in along with the pre-cooked “chicken” mix.

A short while later take out of oven and whilst on a lowish heat, stir in the spinach & chopped coriander.

Then return to the oven and cook for a further 5 minutes or until all the vegetables are tender

Scatter over some chopped coriander and serve it at once with a dollop of soya yogurt if you have it, with either brown rice or wholemeal cous cous.