Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Pop the sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Once your oven is hot, roast on the top shelf until golden and tender, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. Add the onion and cook until soft, stirring occasionally, 4-5 mins. Add the korma style paste and garlic. Stir together and cook for 1 min more. Pour in the water (see ingredients for amount) and vegetable stock paste.

Add the red split lentils to your pan, stir and season with pepper. Bring to a simmer and cook until they are soft, 20-25 mins. Stir frequently to make sure they don't stick to the bottom of the pan. TIP: If the dal is looking a little dry, just add a splash of water.

Meanwhile, halve the halloumi through the middle, then cut into 2cm chunks. Trim and thinly slice the spring onion. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi, fry until golden on all sides, turning often, 3-5 mins total (cook in batches if you need to). Remove the pan from the heat and add the mango chutney. Turn to coat the halloumi in the chutney. Set the pan aside, off the heat.

Pop the naans into the oven for the last 3-4 mins of dal cooking time to warm through. Once the sweet potato is roasted, stir it into the dal. Once the dal is cooked, taste and add salt and pepper if you feel it needs it, along with a splash of water if it's a little dry.

Warm through the halloumi if necessary. Serve the dal in bowls with the halloumi spooned on top. Sprinkle over the spring onion. Serve with the naan alongside. Enjoy!