Bombay Potato Dhal

Peel the potatoes and add the skins to a bowl of water (this will stop them turning brown). Chop the potatoes into 2cm pieces, then add them to a large saucepan filled with water. Bring them to a boil, cook for 8 minutes, then drain and add them back to the saucepan.

Meanwhile, preheat the oven to 200C fan. Grind the 1 tsp of cumin seeds and 1 tsp of coriander seeds in a pestle and mortar. Add the spices to the par-boiled potatoes, along with a generous pinch of salt and pepper, and mix well.

Add a generous splash of vegetable oil to a roasting tray and add it to the oven for 3-4 minutes. Then remove it from the oven, carefully pour in the potatoes and roast for 50-60 minutes or until golden brown.

When the potatoes have about 30 minutes to go, start cooking the dhal. Add a splash of vegetable oil to a casserole pot or large saucepan on a medium heat. Add the onion and cook for 7-8 minutes or until it begins to brown.

Grind the remaining 2 tsp of cumin seeds and 1 tsp of coriander seeds in the pestle and mortar, then add them to the onions along with the turmeric, ginger, garlic and pinches of salt and pepper. Cook for a few minutes to toast the spices, then quickly rinse the lentils in a fine sieve, add them to the pot and cook for a minute.

Now stir in the tinned tomatoes and vegetable stock, lower the heat and cook for 20-25 minutes or until the lentils are soft and the dhal has thickened.

Meanwhile, pat dry the potato skins using a clean towel and add them to a bowl. Add a drizzle of vegetable oil and pinches of salt and pepper, then spread them out evenly on a roast tray lined with baking paper. Roast in the oven for 10-14 minutes or until golden brown and crispy.

To serve, add the dhal to plates, top with the roasted bombay potatoes and drizzle over some vegan yoghurt. Then chop the crispy potato skins and coriander, sprinkle them over and serve with toasted vegan naan. See notes for storing suggestions.