• 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 the 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.

• Add lentils to the 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 10 minutes remaining, slice mini flour tortillas into 3cm strips. • Place tortilla strips on a second lined oven tray. Drizzle with the olive oil. Toss to coat, then spread into a single layer. • Bake until golden, 6-8 minutes. TIP: If the tortilla strips don’t fit in a single layer, divide them between two trays.

• Stir roasted sweet potato and the baby spinach leaves through the dhal. • Season with salt and pepper to taste, then remove saucepan from heat. TIP: Add a splash of water to loosen the dhal, if needed.

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