Black Bean Dal

Pop the sweet potato chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking.

Meanwhile, heat a splash of oil in a large saucepan on medium heat. Add the garlic and north Indian style spice mix. Stir and cook until fragrant, 1-2 mins. Add the lentils, black beans and passata and cook for 1 minute more.

Add the veg stock paste and water (see ingredients for amount), stir to combine. Bring to the boil then reduce the heat, pop the lid on and simmer on a medium-low heat until the lentils are tender, 20-25 mins. Check often to give a stir, ensuring the lentils don't stick to the bottom of the pan. The lentils are done when they are very soft. TIP: If the dahl start to dry out, add a splash of water.

Have a quick tidy up whilst the dal is cooking! When the dal is almost cooked, spread butter onto the naan (see ingredients for amount), pop the naans in the oven and warm through for 3-4 mins. (Once the sweet potato is roasted, add to the dal). Stir in the baby spinach, a handful at a time and simmer until wilted, 1-2 mins. Remove from the heat, then add a squeeze of half the lime, lime zest and 0.75 of the creme fraiche. Stir well to combine.