• Peel, then cut shallot into 1/4-inch pieces.
• Roughly chop cilantro.
• Peel, then cut sweet potato into 1/4-inch pieces. 
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
  

• Heat a large pot over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add shallots. Cook for 2-3 min, stirring often, until slightly softened.
• Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly for 30 sec, until fragrant.

• To the pot, add sweet potato, lentils, stock powder and coconut milk.
• Fill half the coconut milk can with water (three-quarters of the can for 4 servings), then add to the pot. Season with salt and pepper, then stir to combine.
• Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
• Cover partially and cook for 12-14 min, stirring occasionally, until sweet potato is tender.

• Meanwhile, halve buns.
• Spread 2 tbsp (4 tbsp) softened butter on cut sides.
• On a parchment-lined baking sheet, arrange bottom buns, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
• Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
• Keep the top sheet on and bake toasties in the bottom of the oven for 4-5 min per side, until cheese melts and buns are browned and crisp.

• To the stew, add spinach and half the cilantro.
• Cook for 1-2 min, stirring occasionally, until spinach wilts.
• Season with salt and pepper.

• Thinly slice chicken.
• Divide lentil stew between bowls.
• Top lentil stew with chicken.
• Sprinkle remaining cilantro over top.
• Cut toasties in half and serve alongside.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.

Thinly slice chicken. Top lentil stew with chicken.