Sweet Potato Dal

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes into wedges (approx. 2cm thick)

Crush the garlic with the back of a knife, peel and chop (or grate) very finely

Peel the ginger with a teaspoon and chop (or grate) very finely

Add the sweet potatoe wedges, garlic, ginger and chilli flakes (careful, adjust the amount to your preferred heat) in a mixing bowl

Toss together with 1-2 tbsp of vegetable oil and season to taste with salt and pepper

Transfer the coated wedges onto a baking tray (non-stick preferable) and cook for 20-25 min, or until cooked and caramelised around the edges

Meanwhile, rinse the lentils and add to a wide pot (with a lid) with 650ml (1.3L) of water on a high heat and bring to a boil

Add the turmeric, curry powder, bay leaf(ves), half (whole) stock cube and mix briefly

Once boiling, reduce the heat to medium-low and simmer covered for 20 min, or until the water is nearly evaporated

Stir until resembling a thin mash

Meanwhile, slice the onions finely

Add 1-2 tbsp of vegetable oil to a large pan on a medium-high heat

Once hot, add the onion and a pinch of both the sugar and salt to the pan

Reduce the heat to a medium-low and cook for 20-25 min, or until crispy and brown, stirring occasionally (lowering the heat to prevent burning)

Wash, drain and pat dry the spinach for step 7

Chop the coriander finely for serving

Once the lentils are cooked and most of the water has evaporated, toss in the drained spinach on a low heat

Gently fold the spinach through until wilted but holding its shape - this is your dal

Tip: This will thicken your dal, so thin it with a couple splashes of tap water

Season the onion with salt to taste