1. Preheat the oven to 180*C / 160C fan. Line a baking tray with parchment paper and roast 160g of the fresh tomatoes for 20 minutes until they burst and are sticky.
2. Heat a drizzle of olive in oil in a frying pan and cook the black mustard seeds until they start to pop after a couple of minutes. Now add the red onion and garlic and fry for another 5 minutes.
3. Add in the grated fresh turmeric and mild curry powder. Cook for a couple of minutes before adding the sweet potato cubes to the pan.
4. Chop up the last 300g of tomatoes and add to the pan with the tomato puree and coconut milk. Bring to the boil and simmer for 15-20 minutes until the sweet potato is cooked and tender. Stir through the chopped spinach.
5. Meanwhile, whisk the chickpea flour with the baking powder and warm water. Allow to rest for 10 minutes. Heat up another pan with some oil and place the batter in tablespoon measures for small pancakes, or cover the base of the pan for larger ones. Allow bubbles to form on the surface and flip over. Cook for a couple of minutes until golden on each side.
6. Serve the curry with the chickpea pancakes and top with the coconut yoghurt, burst tomatoes and other desired toppings.