Sweet Potato Dhal Pie

Method

1. Add 2 tbsp of vegan margarine to a pot on a medium heat. Add the onion and fry for 8 minutes. Then add the garlic, ginger, chilli, ground cumin, garam masala, ground cinnamon and pinches of salt and pepper to the pot. Fry for 3 minutes.
2. Add the courgette and carrot to the pot and fry for 5 minutes, stirring occasionally. Add the lentils to the pot along with the tinned tomatoes, vegetable stock and top up with 1 cup of hot water. Stir, bring to a boil, then lower and simmer for 40 minutes until the lentils are soft.
3. Add the sweet potato to a steaming basket and steam for 20-30 minutes or until soft. Alternatively boil until soft. Then transfer the sweet potato to a mixing bowl, season with pinches of salt and pepper and add 2 tbsp of vegan margarine. Mash until completely smooth, then leave to one side until the dhal is ready.
4. Preheat the oven to 180°C / 356°F fan-assisted. Transfer the dhal to an oven dish approx. 32cm x 25cm (13” x 10”) in size. Level the top, then spoon over the mashed sweet potato and level it out. Then use a fork to score across the sweet potato. Bake for 20 minutes, then leave it to sit for 10 minutes before serving with a sprinkle of fresh coriander and your favourite veggies.