Balanced Sweet Potato Dhal

with Baby Broccoli and Toasted Cashews

1½ tbs vegetable oil

1½ tbs tomato sauce

medium saucepan with lid

small frypan

Peel the sweet potato and cut into 1cm chunks. Cut off the baby broccoli florets, then cut the stems into 1cm chunks. Pick the coriander leaves and finely chop the stems, keeping them separate. Crush or finely chop 2 garlic cloves.

Heat 1½ tbs vegetable oil in a medium saucepan over medium heat. Add the sweet potato and cook, stirring, for 5 mins or until softened. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the chopped coriander stems, lentils, half the tomato paste* and 3 tsp masala seasoning. Cook, stirring, for 1 min or until fragrant.

Add 400ml water and 150ml coconut milk to the lentil mixture and bring to the boil. Reduce the heat to medium and cook, covered, stirring occasionally, for 15-18 mins until the lentils are tender and the sauce is slightly reduced.

Meanwhile, put the cashews in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Combine the remaining coconut milk and remaining masala seasoning in a bowl.

Add the baby broccoli to the dhal, stir to combine and cook, uncovered, for 3 mins or until just tender. Remove the pan from the heat. Stir in 1½ tbs tomato sauce. Taste, then season with salt and pepper. Divide the dhal among bowls. Scatter over the cashews and coriander leaves. Drizzle with the coconut dressing and enjoy!

When cooking lentils, it's best not to add salt to the water as it prevents them from softening. Wait until they are cooked before you season them.