1. Preheat oven to 180°C (160°C for a fan oven), Gas Mark 4. Do not exceed this temperature. Remove and unfold the cooking bag from the top of the sachet, keeping the red tie for later use. Add the diced sweet potato, diced red pepper, sliced carrot, diced onion, and rinsed chickpeas with 100ml water to the bag. Add the seasoning from sachet into the bag.
2. Close the bag at the end using the red tie. Mix the ingredients together by gently turning the bag. Place the bag on its side into a large ovenproof dish, spreading out the ingredients. Do not pierce the bag. Place dish on the bottom shelf of the oven. The bag expands so ensure there is enough space between racks.
3. Cook for 35-40 minutes. Remove from the oven leaving dish to stand for 2-3 minutes before opening - the steam will be very hot. Ensure that the dish is fully cooked through and piping hot. Transfer the curry to a serving dish and stir through the spinach and milk. Enjoy the juicy Sweet Potato Curry served with rice and sliced spring onions.
Cooking appliances vary. These instructions are given only as a guide. Bags are not suitable for microwaves or with switched on grill function.