Indian Sweet Potato & Coconut Dhal

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the ginger and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the water, coconut cream (see ingredients), tomato paste and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

Add the sweet potato and red lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the baby spinach leaves until wilted. Season to taste. TIP: If the dhal is looking a little dry at any point, just add a splash of water.

While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander and olive oil (2 tbs for 2 people / 4 tbs for 4 people), then season with salt and pepper.

When the dhal has 10 minutes cook time remaining, slice the chapati wraps into 3cm strips. Place the chapati strips on an oven tray lined with baking paper and drizzle with the coriander oil. Toss the chapati to coat and arrange in a single layer. Bake until golden, 6-8 minutes. While the strips are baking, thinly slice the long red chilli (if using). TIP: Use two oven trays if your chapati don't fit in a single layer.