Indian Sweet Potato & Coconut Dhal

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook for 4-5 minutes, or until soft. Add the ginger and mild North Indian spice blend. Cook, stirring, for 1 minute, or until fragrant. Add the coconut cream, water, tomato paste and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

Add the sweet potato and red lentils to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid (or foil) and cook for 20-22 minutes, or until the lentils have softened. Stir through the baby spinach leaves until wilted. Season to taste with salt and pepper. TIP: If the dhal is looking a little dry at any point, just add a splash of water

While the dhal is simmering, finely chop the coriander. In a small bowl, combine 1/2 the coriander, the olive oil (2 tbs for 2 people / 4 tbs for 4 people) and a pinch of salt and pepper.

When the dhal has 10 minutes cook time remaining, slice the mini flour tortillas into 3cm strips. Place the tortilla strips on an oven tray lined with baking paper and drizzle with the coriander oil. Toss the tortillas to coat and arrange in a single layer. Place the pepitas on the side of the oven tray. Bake for 6-8 minutes, or until golden. TIP: Use two oven trays if your tortillas don’t fit in a single layer.