Preheat oven to 200 degrees Heat oil in an oven proof casserole dish Add the sweet potato
Chop tomatoes into wedges and crush garlic cloves Add to the dish
Slice ginger in half and crush cardamon pods Add to the dish with turmeric, curry powder and bay leaf
Sprinkle in the stock powder and add the rice with 350ml boiled water and bring to the boil
Cover with lid and put in the oven for 15-20 minutes
Slice chilli and chop coriander Discard the bay leaf, cardamon pods and ginger
Serve with chilli, coriander and yoghurt.