Ingredients 2 large sweet potatoes, cut in chunks 2 large red onions, sliced 400g chickpeas, cooked, drained and rinsed 5 tbsp olive oil Himalaya salt Ground black pepper 1 tbsp garam masala powder 300g red lentils 1 tsp freshly grated ginger A handful of coriander, chopped 400ml coconut milk 400g chopped tomatoes 1 tsp ground turmeric 1/2 tsp ground cumin ½ tsp ground coriander 1/2 tsp of mustard seeds juice of 1 lime How to 1. Drizzle olive oil in a large stockpot and add the onions and garlic and cook until the onions soft and tender. 2. Add the lentils together with the sweet potatoes, chickpeas and garam masala in the large stockpot, whisk until well combined. 3. Add the ginger, the coriander, Himalaya salt and black pepper, then pour over the coconut milk and 500 ml of water. 4. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes. 5. If after 30 minutes the Dahl is too thick then you can add a little more water. Leave to simmer gently while you get the spice mixture ready. 6. Heat the oil in a small frying pan. Add the turmeric, cumin, ground coriander, mustard seeds. Leave them to temper. The oil should be bubbling and the seeds popping. Stir straight into the dahl. Whisk until well combined. 7. Drizzle with lime juice and garnish with coriander leaves, dollop of vegan yoghurt to serve. 8. Serve wit rice and naanbread & enjoy! Bon appétit!