Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.

Peel and chop the sweet potato into 2cm chunks.

Halve the lime.

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the ginger, tikka paste and tomato puree. Stir together and cook for 1 min.

Pour in the water for the dal (see pantry for amount), coconut milk and veg stock paste. Stir to combine.

Add the sweet potato and red lentils to the pan and season with salt and pepper.

Bring to a simmer, then cover with a lid and cook until the lentils and sweet potato are soft, 20-25 mins.

Stir occasionally to prevent it from sticking. Add a splash of water if it looks a little dry.

If you don't have a toaster, halfway through the dal's simmer time, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Once the dal is cooked, stir through the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.

Meanwhile, 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.

Once toasted, spread over the butter (see pantry for amount).

Squeeze a little lime juice into the dal. Taste and add more salt, pepper and lime juice if needed, adding a splash of water if it's a little thick.

Serve in bowls with the naans alongside for scooping up the dal.

Enjoy!