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, Sri Lankan style curry powder and tomato puree. Stir together and cook for 1 min.
Pour in the water for the dal (see ingredients for amount), coconut milk and vegetable 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.

Meanwhile, heat a large frying pan on high heat (no oil).
Once hot, dry-fry your whole meal tortillas for 30 secs on each side - you want your tortillas to char slightly, but keep an eye on them.
Transfer them to a plate, spread each one with a little butter (if you have any), then make a chapati pile. Cover with foil to keep warm.

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

Squeeze a little lime juice into the dal. Taste and add more salt, pepper and lime juice if needed.
Serve in bowls with the chapatis alongside for scooping up the dal. Enjoy!