Sweet Potato & Spinach Dhal

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes, or until softened. Add the mild North Indian spice blend, 1/2 the garlic and a pinch of chilli flakes (if using) and cook for a further 1 minute, or until fragrant. TIP: Some like it hot, but if you don't then just hold back on the chilli flakes.

Add the sweet potato, red lentils, diced tomatoes and water (see ingredients list) to the pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil, reduce the heat to medium and cover with a lid (or foil). Simmer, stirring occasionally, for 20-22 minutes, or until the sweet potato has softened. TIP: Add a splash of water if the mixture seems dry.

When the dhal has 10 minutes of cook time remaining, cut the chapati wraps (see ingredients list) into 3cm wedges and place on an oven tray lined with baking paper. Add the remaining garlic, drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Arrange in a single layer and bake for 8-10 minutes, or until brown and crispy. TIP: The chapatis can burn fast, so keep an eye on them!

Once the dhal is cooked, stir through the baby spinach leaves and cook for a further 2 minutes, or until wilted. Stir through 1/2 the coriander and remove from the heat. Season with the salt (see ingredients list) and a pinch of pepper.