Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel the sweet potato, then chop into 2cm chunks.

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and cook until soft, 4-5 mins, stirring occasionally. Add the ginger, Sri Lankan style curry powder and tomato purée. Stir together and cook for 1 min more. Pour in the water (see ingredients for amount), coconut milk and vegetable stock paste. Stir to combine.

Add the sweet potato and red lentils to your 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. TIP: If the dal is looking a little dry, just add a splash of water.

Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime. Pop the lime zest into a bowl with the dukkah and coriander. Add the olive oil for the salsa (see ingredients for amount), a squeeze of lime juice and a pinch of salt and pepper. Mix together and set aside.

Meanwhile, heat a large frying pan on high heat (no oil). When the pan is hot, dry-fry your wholemeal tortillas for 30 secs on each side. You want your tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate, making a chapati pile (spread each one with a little butter, if you have any). Keep them warm by covering the plate with foil.

Once the dal is cooked, stir through the baby spinach a handful at a time until wilted and piping hot, 1-2 mins. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if needed. Serve in bowls with the dukkah salsa on top and the chapatis on the side. Enjoy!