• 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. TIP: If your oven tray is crowded, divide sweet potato between two trays.

• 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 vegetable stock powder, stirring to combine.

• To saucepan, add lentils. 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) each mini flour tortilla with olive oil. • Heat a large frying pan over medium-high heat. Cook each 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) and tortillas into strips. • Divide sweet potato and lentil dhal between bowls. • Top with a dollop of Greek-style yoghurt and sprinkle with chilli. • Serve with tortillas dippers. Enjoy!