Slice the beetroot into wedges and place on the baking tray. Drizzle with olive oil, maple syrup, mustard, cumin, chilli powder and a pinch of salt and pepper. Roast for 30-35 minutes or until the beetroot is cooked through.

Peel, trim and finely dice the onion. Peel and mince the garlic and ginger. Deseed and finely chop the chilli. Rip the coriander leaves from the stems and finely chop, reserving the leaves to garnish later. Rinse the lentils until cold water until the water runs clear.

Heat a large frying pan over a medium heat with the oil. Add the onion with a pinch of salt and cook for 5-6 minutes until softened and starting to caramelise. Add the garlic, ginger, chilli and coriander stems cooking for 1 minute. Stir in the spices toasting until fragrant before adding the red lentils, coconut milk and vegetable stock. Bring to a simmer for 20 minutes, stirring regularly, until the lentils are cooked through.

Once the beetroot has cooked, leave to cool for a few minutes. Transfer ⅓ of the beetroot to a blender with 200g of coconut yoghurt. Blend until you have a smooth creamy sauce - alternatively you can use a grater to grate the beetroot. Stir this through the dal and add the juice of the lime. Taste to season.

Serve the remaining beetroot on top of the dahl and drizzle with the remaining yoghurt. Finish with coriander leaves to serve.