Air fryer sweet potato skins with chickpea curry

Preheat air fryer to 200°C for 3 minutes. Use a fork to pierce potatoes several times, then spray with olive oil spray. Cook potatoes for 25 minutes. Turn, then cook for a further 20 minutes or until a knife easily reaches the centre. Transfer to a large tray or plate. Set aside to cool slightly (see tip).

When potatoes are cool enough to handle, slice in half lengthways. Leaving a 1/2 cm border, scoop out the flesh and transfer to a bowl. Spray skins on both sides with oil spray. Return half the skins to the
air fryer to cook for 6 minutes or until crispy. Repeat with remaining skins. 

For the curry, heat 1 tablespoon oil in a medium saucepan on medium heat. Add onion and a pinch of salt, then cook for 7–8 minutes or until translucent and golden. Add curry paste and lime zest, then cook for
1 minute or until fragrant. Add the coconut milk and chickpeas, then bring to a low simmer for 3 minutes. Add the potato flesh and cook, stirring, for 1–2 minutes, until thickened slightly. Add spinach, stirring until it wilts. Remove from heat. Squeeze in juice of half a lime. Season. 

Cut the remaining lime half into 4 wedges. Divide potato skins between plates. Spoon in curry. Top with coconut flakes and coriander leaves. Serve with lime wedges and salad.

Use any kind of curry paste here, adding more or less according to your taste. You can swap the chickpeas with any can of beans or pulses you have to hand. The potatoes can be cooked a day in advance and stored in an airtight container in the fridge.