Preheat the oven to 200ºC, fan setting.

Cut the sweet potatoes into bite-sized chunks.

Peel and dice the onions and garlic.

Peel and grate the ginger.

Finely dice the red chilli.

Cut the carrots into small pieces.

Halve the lime.

Finely slice the coriander.

Add the sweet potato chunks to a baking tray and drizzle in olive oil and salt.

Mix well until everything is coated before roasting for 20 minutes.

After 20 minutes, remove the baking tray from the oven.

Mix through the tomatoes and place back in the oven for another 15-20 minutes, or until all of the vegetables are soft and cooked.

Place a saucepan over a medium heat and add the coconut oil.

Once melted, add the diced onion, carrots and a pinch of salt.

Mix well and cook for 5-10 minutes, or until the onion turns soft.

Once soft, add the garlic, mix well and cook for another 5 minutes.

Add all of the spices, including the brown sugar, to the pan.

Mix well and cook off for about 2 minutes.

Add the lentils and stir through before adding the vegetable stock, coconut milk and stir through until everything is combined.

Add the tomato purée, chopped coriander, lime juice and leave to simmer for 10 minutes.

Once the lentils have cooked and the mixture has thickened, add the roast tomatoes and sweet potato.

Spoon some coconut yoghurt over the top and mix everything together.

Serve in a bowl with some rice, coconut yoghurt, mango chutney and crushed papadums.