Dal Makhani & Sweet Potato Bake With Broccoli

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Slice your sweet potato[es] (skins on) into discs and add them to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for an initial 15 min or until beginning to soften

Meanwhile, peel and finely dice your brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until the onion is softened

Once softened, add the chopped ginger & garlic to the pan with your garam masala, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!), ground turmeric and half your cumin seeds (save the rest for later!) and cook for 2-3 min further or until fragrant

Dissolve your vegetable stock mix in 200ml [250ml] [300ml] boiled water with the chopped creamed coconut and 50ml [75ml] [100ml] milk – this is your creamy stock

Drain and rinse your green lentils

Once fragrant, add the drained lentils, tomato paste and creamy stock to the pan and give everything a good mix up

Bring to the boil then remove from the heat – this is your dal makhani

Transfer the dal makhani to an oven-proof dish, reserving the pan

Top with the softened sweet potato and a grind of black pepper, then put the dish in the oven for 15-20 min or until everything is bubbling and the potatoes are golden and cooked through – this is your dal makhani & sweet potato bake

Line a baking tray with a large piece of tin foil

Add your Tenderstem broccoli to the middle of the foil with a pinch of salt and 2 tbsp [3 tbsp] [4 tbsp] water

Scrunch the edges of the foil to form a sealed parcel (or two!) and put the tray in the oven for 10-12 min or until the Tenderstem broccoli is tender with a slight bite

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the broccoli is nearly cooked, return the reserved pan to a medium-high heat

Once hot, add 20g [30g] [40g] of butter to the pan and cook for 1-2 min or until the butter has melted and is foaming

Once foaming, add the remaining cumin seeds and cook for 1-2 min further or until fragrant – this is your cumin butter