• Preheat oven to 220°C/200°C fan-forced. • Rinse red lentils. • Cut sweet potato into small chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat. • Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and salt, stirring to combine.

• Add lentils to saucepan. Bring to the boil, then reduce heat to medium. • Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.

• When the dhal has 15 minutes remaining, drizzle (or brush) a mini flourtortilla with olive oil. • Heat a large frying pan over medium-high heat. Cook tortilla until golden and warmed through, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and olive oil.

• Stir roasted sweet potato and baby spinach leaves through dhal. Season to taste. TIP: Add a splash of water to loosen the dhal, if needed.

• Thinly slice long chilli (if using). • Divide Indian sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and sprinkle with chilli. • Serve with tortillas. Enjoy!