Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 1cm chunks (no need to peel).

Drain and rinse the lentils in a sieve.

In an appropriately sized ovenproof dish, add the diced chicken, sweet potato chunks, lentils, coconut milk, curry powder, korma curry paste, veg stock paste, honey and water for the dal (see pantry for both amounts). TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Mix to combine, then season with salt and pepper.

Pop a lid on the dish (or cover with some foil) and transfer to the middle shelf of your oven to cook, until the sweet potato is softened and the dal has thickened slightly, 30-35 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, cut the lime into wedges.

Just before the dal is ready, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When the dal is ready, remove from the oven.

Add the spinach to the dal a handful at a time until wilted and piping hot and stir in the butter (see pantry for amount) until melted, 1-2 mins. 

Squeeze the juice from half the lime wedges into the dal.

Taste and season with salt, pepper and more lime juice if needed.

Add a splash of water if it's a little too thick.

Share the dal between your bowls along with the naan alongside for dipping.

Serve any remaining lime wedges alongside for squeezing over.