Creamy Indian Chicken & Red Lentil Curry

While the sweet potato is roasting, finely chop the brown onion. Finely grate the ginger. Thinly slice the long red chilli (if using). Cut the chicken thigh into 2cm chunks. Rinse the red lentils.

In a medium saucepan, heat a drizzle of olive oil over a high heat. Add the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle more olive oil, then add the onion and cook until soft, 3-4 minutes. Add the ginger and Mumbai spice blend (see ingredients list). Cook, stirring, until fragrant, 1 minute. Add the water, coconut milk, tomato paste and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

Add the 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 and cook until the lentils are softened, 20-22 minutes.

TIP: If the curry looks a little dry, add a splash of water.

When the curry has 10 minutes cook time remaining, brush or spray the chapati wraps (see ingredients list) with olive oil. Slice the wraps into 2cm strips, then add to the oven tray with the sweet potato to toast, 5-8 minutes. Add the baby spinach leaves, chicken (plus any resting juices) and roasted sweet potato to the curry, then stir until warmed through. Season to taste with salt and pepper.