Curry Night: Sri Lankan Potato Dhal

• Meanwhile, thinly slice onion. Peel and cut potato into bite-sized chunks. Finely chop garlic. • Drain and rinse red lentils.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add Sri Lankan spice blend, tomato paste, ginger paste and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. • Add the water, coconut cream and vegetable stock powder. Stir to combine.

• Add potatoes and lentils to the saucepan. Bring to the boil, then reduce heat to medium-low. • Cover with a lid and cook, stirring occasionally, until lentils and potatoes have softened and the dhal has thickened, 20-25 minutes. • Once thickened, stir through the salt, baby spinach leaves, roasted veggies and a pinch of pepper, until warmed through. Season to taste.

TIP: If the dhal is looking a little dry at any point, just add a splash of water.

• When the dhal has 10 minutes remaining, combine a generous drizzle of olive oil, remaining garlic and a pinch of salt and pepper in a small bowl. • Slice mini flour tortillas (see ingredients) into 3cm strips. Place tortilla strips in a single layer on the lined oven tray and drizzle or brush with the garlic oil. • Bake until golden, 8-10 minutes.

TIP: Use two oven trays if your tortilla don’t fit in a single layer.