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. Cook until soft, 4-5 mins, stirring occasionally. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the water (see ingredients for amount), coconut milk and vegetable stock powder. Stir to dissolve the stock.

Add the sweet potato and red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils and sweet potato are soft, 20-25 mins. 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 in 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 leave to the side.

Meanwhile, heat a large frying pan on high heat (don't add any oil!). When the pan is hot, dry fry your wholemeal tortillas for 30 seconds 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. 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 it has wilted, 1-2 mins. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if you feel it needs it. Serve in bowls with the Dukkah salsa on top and the chapatis on the side. Enjoy!