Step 1

Preheat the oven or air fryer to 395°F (200°C). Place the sweet potato cubes in a large bowl and toss them with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a pinch of ground black pepper.

Step 2

Place the sweet potato cubes on a baking tray or in the air fryer and cook for 20-25 minutes (oven) or 10-12 minutes (air fryer).

Step 3

Meanwhile, make the red lentil dahl. Heat the coconut oil in a large, deep pan and cook the red onion for 2-3 minutes over medium heat until softened.

Step 4

Stir in the garlic, ginger and green chili and continue to cook for another minute.

Step 5

Next, add the spices and cook for a further minute, stirring from time to time.

Step 6

Add the tomato paste, red lentils and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.

Step 7

Stir in the coconut milk, then place the lid back and simmer for 5 more minutes.

Step 8

Add the baby spinach, cook for another minute until wilted, then stir in half the roasted sweet potatoes and fresh cilantro.

Step 9

Season to taste, divide into bowls and garnish them with the remaining roasted sweet potatoes.

Step 10

Serve with your favorite rice and/or naan bread.