Matt Tebbutt served up a tasty roast beetroot dal with coriander chutney on Saturday Kitchen.

The ingredients for the dal are: 500g raw beetroot, left whole, 2 tbsp olive oil, 2 tbsp vegetable oil, 1 onion, chopped, 2 garlic cloves, chopped, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground cinnamon, 1 tsp chilli powder, 1 tsp paprika, 200g dried red lentils, 400g tin coconut milk, 200–300ml vegetable stock, 2 tbsp tahini, 2cm piece fresh root ginger, peeled and roughly chopped, 1 lime, juice only, 100g baby spinach, 50g unsweetened dairy-free coconut yoghurt, salt and freshly ground black pepper.

For the coriander chutney: 150g unsalted cashew nuts, soaked overnight in cold water, 6 tbsp chopped fresh coriander, 6 tbsp chopped fresh mint leaves, 2cm piece fresh root ginger, peeled and roughly chopped, 1 lime, zest and juice.

To serve: 20g almonds, toasted and flatbreads.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.