1: Heat the vegetable oil in a large deep frying pan over a medium-high heat. Once hot, add the onions and fry for a few minutes until softened and golden brown.

2: Peel and roughly chop the garlic and add this to the pan, then crumble in the stock cube and add the curry powder and tomato purée.

3: Put the mug of lentils in a sieve and rinse them under the tap before adding to the pan. Fill up the same mug with water twice and pour over the lentils. Give it all a good stir.

4: Next, peel the sweet potato and cut it into small chunks. Add this to the pan and let everything simmer so that it’s bubbling very gently for 25 minutes.

5: Chop the paneer into small chunks and roughly slice up the frozen spinach, then add this to the pan and cook for a further 4-5 minutes.

6: Spoon into bowls and tuck in.