Bring a medium saucepan of salted water to the boil. Peel the kumara and cut into bite-sized chunks. Cut the capsicum into small chunks. Finely chop the garlic. Grate the carrot. Drain and rinse the lentils. TIP: Get more fibre and texture by leaving the kumara unpeeled if you prefer.

Cook the kumara in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the plant-based butter (for the mash), plant-based milk and the salt, then mash until smooth. Stir through 1/2 the coconut cream. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum and carrot until softened, 4-5 minutes. Add the plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the lentils, the water, vegetable stock powder and remaining coconut cream. Simmer until thickened, 2-3 minutes. Season to taste. Stir through the baby spinach leaves until wilted, 1-2 minutes.

Preheat the grill to high. Transfer the lentil filling to a baking dish, then top with the kumara mash. Run a fork over the mash to create an uneven surface.

Grill the pie until lightly browned, 10-15 minutes.

Roughly chop the coriander. Divide the Caribbean lentil pie between plates. Garnish with the coriander to serve.