Sweet Potato Dahl with Mint Yogurt

• Heat a drizzle of sunflower oil in a large deep frying pan with a lid over medium-high heat, then fry the tomato, onion and ginger for 2 - 3 minutes.
• Add the tomato purée, yellow curry spices and garam masala and fry for 1 minute.
• Add the coconut milk, water and stock cube (see pantry for amounts) and bring to a boil.

• Add the sweet potato, carrot and red lentils to the pan.
• Put the lid on and let the dahl cook for 19 - 21 minutes. Feel free to add some more water if the dahl seems too dry.
• Season with salt and pepper to taste.

Did you know... lentils are becoming more and more popular, and for good reason! They're high in protein and fibre, and they make a great alternative to meat.

• Transfer the naan bread and pumpkin seeds to a parchment-lined baking sheet and toast for 3 - 5 minutes.
• Finely chop the mint leaves.
• In a small bowl, mix the yogurt with the mint and season with salt and pepper to taste.

• When the lentils are done, stir in the spinach and let it wilt down.