Pre-heat the oven to 175°C
Peel and chop the sweet potato into 2cm cubes. Smother them in ½ tsp coconut oil and bake in the oven for 20 minutes or until soft.
Melt the other ½ tsp of coconut oil in a pan and sauté the onions for 2-3 minutes until soft. Add in the chilli, ginger, garlic, mustard seeds and garlic and continue to sauté on a gentle heat for a further 2-3 minutes adding a splash of water if the pan gets too hot and the spices start to stick.
Add the coconut water, lime zest and stock to the pan and simmer on a medium heat until the sauce begins to thicken. Next add your chickpeas and squash and spinach and combine until the spinach wilts.
Once heated through, stir in your chopped coriander and lime juice and serve.
Method for the Flatbreads:
Combine all of the ingredients to make a dough and leave to rest for an hour.
Split the dough into 5 balls and shape into a round with the heel of your hand so that it is as thin as possible but des not crack. Cover your hands in oil if this makes it easier.
Melt some coconut oil in a pan over a medium heat and bake the breads in the pan until golden brown on either side. This should take around 3 minutes on each side. Serve straight from the pan with the curry.