Ingredients List



  1. Preheat your oven to 180 C / 350 F
  2. Place your sweet potato cubes on a baking tray and add the fennel seeds, ground cumin and salt and pepper. 
  3. Roast in the oven for about 20 minutes until soft and a little crispy around the edges. 
  4. In a large saucepan, sauté your garlic, onion and ginger over a low heat with a dash of water until everything is soft. 
  5. Add all your spices to the onion mix, ground coriander, cinnamon, turmeric and mustard seeds. 
  6. Stir everything until well coated for 5 minutes. 
  7. Add your split peas and vegetable stock to the pan and bring to a light simmer. Then reduce the heat and cook for 45 minutes.
  8. Add the oat milk and then keep reducing down for 15 minutes. 
  9. Remove the pan from the heat and stir in the spinach and lemon zest. 
  10. Add the sweet potato and half the chopped coriander. 
  11. For the rice, add 150ml of water to a pan with your jasmine rice. Stir once. Bring to to a light simmer and check it periodically but don't stir regularly or your rice will be starchy. 
  12. After about 15 minutes, your rice should be light and fluffy. 
  13. Remove from heat and add chopped mango and remaining coriander.