Heat the air fryer to 200C. Toss the sweet potato in the oil and cook in the air fryer for 15 mins or until almost softened. Mix in the onion and cook for a further 5 mins or until the onion has softened and is beginning to brown a little.

Tip the sweet potato and onion mix into a heatproof tin. Stir in the ginger and garlic, and cook in the air fryer for 2 mins before stirring in the curry paste and chickpeas. Cook for a further 4-5 mins until sizzling. Stir in the chopped tomatoes and cook for another 8-12 mins until all the veg is tender and the sauce has thickened. If it’s too thick for your liking, you can loosen with a little water. Serve with rice, a scattering of coriander and sliced red chilli, if you like.