Heat two tablespoons of sunflower oil in a large pan (with a lid!) over a medium heat. Once hot add the cumin seeds. As soon they start to sizzle, add the sliced onions. Stir and cook over high heat for 7-8 minutes, turning often, ensuring they don't burn. Add a splash of water if they start to catch.

Add the diced sweet potatoes with a pinch of salt and mix well. Cook over high heat for 2 minutes, then pour in the stock or water. Cover the pan and cook over medium heat for 18-20 minutes until the potatoes are tender, but not overly soft. Check every so often, adding more stock or water if it dries out. Add the chilli flakes, turmeric and garam masala. Mix well.

Add the pomegranate molasses and butter beans with their liquid, stirring to combine. Cover the pan and cook for another 3-4 minutes until the mixture thickens slightly - the starches should release from the potatoes and thicken the mixture.

Finally, add baby spinach and mix everything thoroughly. Cook for 1-2 minutes, until the spinach wilts.

Remove from heat and let it rest for at least 5 minutes before serving. Spoon into bowls, top with a dollop of yogurt for a bit of creaminess, if you like, a sprinkle of nigella seeds and fresh coriander leaves, and mop up with warm rotis or naan.