Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

Put the sweet potatoes and red onion into a large, deep roasting tin. Add the oil and toss to coat. Transfer to the oven and roast for 20 minutes, or until the sweet potato is just tender.

Meanwhile, cook the rice in lightly salted simmering water for 10-12 minutes, until tender. Rinse with cold water and drain well.

Add the cumin seeds, pine nuts and garlic salt to the sweet potato mixture. Season with black pepper and return to the oven for 5 minutes.

Tip the raisins, cooked rice and lentils into the roasting tin and stir in the curry powder. Add the spinach leaves and stir them through the mixture. Return to the oven for a further 10 minutes until heated through. Share between 4 serving plates and serve topped with yogurt, coriander sprigs and red chilli.

Cook’s tips:

*If you’re not vegan use regular dairy yogurt – Greek-style is good.
*Like it hotter? Add a deseeded and thinly sliced red chilli with the onion.
*You could use ground cumin instead of seeds, adding it with the curry powder.
*Try using a can of chick peas instead of green lentils.