Wash, peel and chop the sweet potatoes, spread on a baking tray, drizzle with olive oil, salt and pepper and bake until soft. Meanwhile prepare the couscous with the vegetable stock according to packet instructions. Start preparing the curry, fry the onions and carrots in hot vegetable oil until slightly golden, stir in the curry powder and chilli flakes. Add the mushrooms, drained chickpeas, raisins and tomato paste. Pour in enough vegetable stock to bind in a sauce, simmer for a couple of minutes. Stir in chopped basil. Whizz the cherry tomatoes with the mint and pepper. To serve, spoon the couscous onto 2 serving plates, spoon the curry sauce on top. Dress with the tomato salsa and sprinkle with the roast sweet potatoes and salted almonds.