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 puree,  and tomato puree. Stir together and cook for 1 min.

Add in the sugar, water for the dal, (see pantry for both amounts), 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.

Meanwhile, if you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans. 

When the dal has 5 mins left to cook, 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).

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

Squeeze some lime juice into the dal. Taste and add more salt, pepper and more 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.