Sweet Potato, Red Lentil and Spinach Stew

Heat sesame oil in a wide-based pan with a tight-fitting lid.

Add red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.

Add garlic, thumb-sized piece ginger and red chilli, cook for 1 min, then add ground turmeric and ground cumin and cook for 1 min more.

Turn up the heat to medium, add sweet potatoes, and stir until the potato is coated in the spice mixture.

Tip in red split lentils, vegetable stock and salt and black pepper.

Bring to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.

Taste and adjust the seasoning, then gently stir in spinach. Once wilted, top with spring onions and basil leaves to serve.