Creamy Sweet Potato Dahl with Naan

Add the ginger paste, yellow curry spices, African-inspired spices and tomato paste. Mix well and fry for 2 minutes, then add the coconut milk and the stock (see Tip). Bring to the boil.

Tip: this recipe is high in calories. If you're watching your calorie intake, substitute half of the coconut milk for stock and then use just half of the pumpkin seeds. You can use the rest another time.

Add the sweet potato, carrot and lentils. Mix well and season to taste with salt and pepper. Cover with the lid and allow to cook for 10 minutes, then remove the lid and allow to reduce for another 10 minutes until the lentils and sweet potato are soft. Continue cooking if the dahl still needs to reduce further, or add a splash of water as necessary if it becomes too dry.

Meanwhile, heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Zest and juice the lime. In a small bowl, combine the pumpkin seeds with the lime zest and extra virgin olive oil, along with 2 tsp lime juice per person. Mix well and season to taste with salt and pepper.

Transfer the naan to a parchment-lined baking sheet. Bake in the oven for 5 - 7 minutes, then allow to cool and cut it in half. When the lentils are done, stir in the spinach and allow to wilt and reduce. Taste and season with salt and pepper, along with the rest of the lime juice as preferred.