Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Cut the sweet potato into small chunks. Drain and 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 tender, 20-25 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 red lentils. 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 baby spinach leaves. 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 / 4 tbs for 4 people) and a pinch of salt and pepper.

When the dhal has 10 minutes remaining, slice the 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. Meanwhile, thinly slice the long red chilli (if using). TIP: If the tortilla strips don’t fit in a single layer, divide them between two trays.

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