Combine the stock, curry powder, turmeric, ½ teaspoon of the salt and raisins in a pot and bring to a boil. Add the rice, cover the pot and reduce the heat to low. Cook for the time indicated on the rice package – usually about 15 minutes. Uncover and stir in the chickpeas and green onion.

Meanwhile, cook the sweet potato however you like (boil, steam, roast, etc.) and make the coconut glaze by simmering the coconut milk, the zest and juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon – about 10 to 15 minutes. Remove from the heat and let cool slightly to thicken even more then toss in the cooked sweet potato and stir to coat.

Make the cilantro sauce by blending the cilantro, garlic, yogurt, remaining juice of the lime and remaining ½ teaspoon of salt in a small food processor until smooth.

To serve divide the rice between 4 bowls and top with the coconut sweet potato, mango, avocado, radish and a dollop of cilantro sauce. Garnish with a sprig of cilantro and/or a thinly sliced green onion (optional).