• Peel, then cut shallot into 1/4-inch pieces.
• Roughly chop cilantro.
• Peel, then cut sweet potato into 1/4-inch pieces. 

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

• Add sweet potato, lentils, stock powder and coconut milk to the pot.
• Fill half the coconut milk can with water (three-quarters of the can for 4 ppl), 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, stirring occasionally, until sweet potato is tender, 12-14 min.
• Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

• Meanwhile, halve buns.
• Spread 2 tbsp (4 tbsp) softened butter on cut sides.
• Arrange bottom buns on a parchment-lined baking sheet, buttered-sides down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-sides 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, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.

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

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

If you've opted to add chicken breasts, while the stew cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** 

Thinly slice chicken. Top plates with chicken before garnishing with cilantro.