Sri Lankan Potato & Cauliflower Dhal

• Meanwhile, thinly slice brown onion. • Peel potato, then cut into small chunks. • Finely chop garlic.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion until softened, 4-5 minutes. • Add Sri Lankan spice blend (see ingredients), tomato paste, ginger paste and 1/2 the garlic. Cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock powder. Stir to combine.

• Add potato and red lentils. Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils and potato are softened and dhal is thickened, 20-25 minutes. • Stir through the salt, roasted veggies and a pinch of pepper until combined.

TIP: If the dhal is looking a little dry at any point, just add a splash of water!

• When the dhal has 10 minutes remaining, combine a drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into strips. • Place tortilla strips in a single layer on a second lined oven tray, then drizzle or brush with garlic oil. Bake until golden, 8-10 minutes.

TIP: Use two oven trays the chips don't fit in a single layer.