Chicken, Black Bean and Red Lentil Dal

Pop the sweet potato chunks onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the garlic and North Indian style spice mix. Stir and cook until fragrant, 1-2 mins.

Stir in the lentils, black beans and passata and cook for 1 min more.

Add the diced chicken, veg stock paste and water for the lentils (see pantry for amount) to the pan and stir to combine.

Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils are soft, 20-25 mins.

Stir regularly to make sure they don't stick to the bottom of the pan and add a splash of water if it gets too thick. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

When the dal is almost cooked, pop the naans onto a baking tray.

Spread each with the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.

Once roasted, stir the sweet potato through the dal. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.