With current times forcing us to reply more on our storecupboards, and longer-life ingredients, as well as it making sense to batch cook and freeze meals, this is an ideal recipe. Using tinned chickpeas and coconut milk, and sweet potatoes which have a great shelf-life, you can create a delicious, hearty and nourishing all in one dish that the whole family can enjoy.

I called this Golden Wonderpot, partly for the sake of my daughters who tend to be more attracted by dishes with tempting names, and partly because it’s quite hard to categorise. It has elements of a curry, but I don’t think curry correctly defines it! The sweet potato and coconut give it a delicate and sweet flavour, with an underlying hint of smokiness from the smoked paprika.

I chose not to add chilli, as my children won’t eat anything spicy, but you can always sprinkle with dried chilli flakes when serving, or just add some fresh chilli when you are frying the onion and ginger.

You don’t have to be restricted to the ingredients that I have used either- you could replace the sweet potato with butternut squash, add in extra veg such as parsnips and carrots, or stir in some spinach when serving. If you don’t have red lentils then green lentils would be fine (although would stay firmer than the red ones which break down).

This chickpea hotpot style dish is Slimming World friendly (with 1.5-2 syns per portion depending on the brand of coconut milk that you use).