Bring a medium saucepan of salted water to the boil. Peel the sweet potato and cut into bite-sized chunks. Cut the capsicum into small chunks. Finely chop the garlic. Grate the carrot. Drain and rinse the lentils.

Cook the sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and mash until smooth. Stir through 1/2 the coconut cream (100ml for 2 people / 200ml for 4 people).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water, remaining coconut cream (100ml for 2 people / 200ml for 4 people) and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes. Season with salt and pepper. Stir through the baby spinach leaves until wilted.

Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the sweet potato mash. Run a fork through the mash to create an uneven surface.

Grill until lightly browned, 10-15 minutes.

Roughly chop the coriander. Divide the Caribbean lentil pie between plates and sprinkle with the coriander to serve.