Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Cut the sweet potato into small chunks. Tear the kale leaves from the stem, then roughly chop the leaves. Rinse the red lentils. Place the sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until softened, 15-20 minutes. Add the kale to the sweet potato tray, tossing to combine. Return to the oven and roast until tender, 5-10 minutes. TIP: If your oven tray is crowded, divide the sweet potato between two trays.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 4-5 minutes. Add the ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste. Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk and vegetable stock powder, stirring to combine.

Add the lentils to the saucepan. Bring to the boil, then reduce the heat to medium. Cover with a lid and cook, stirring occasionally, until the lentils are softened, 20-22 minutes. Stir through the roasted sweet potato and kale. Season with salt and pepper to taste, then remove from the heat. TIP: Add a splash of water to loosen the dhal, if needed.

While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander, some olive oil (2 tbs for 2 people / 1/4 cup for 4 people) and a pinch of salt and pepper.

he mini flourtortillas into 3cm strips. Place on a second lined oven tray. Drizzle with the coriander 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.

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