Preheat the oven to 375F/190C/gas mark 5. Cut two pieces of parchment paper to fit two baking sheets that stack together. Place a sheet of parchment on one of the baking sheets and lightly spray with cooking spray.

Scrub the sweet potato and carrot and dry with a kitchen towel.

Using a very sharp knife or mandoline, cut thin, even slices of sweet potato (about 1/8" or 3 mm thick) until you have 12.

Place the slices on the prepared sheet of parchment. Spray the tops lightly with cooking spray and add a light sprinkling of sea salt and freshly cracked black pepper. Place the other sheet of parchment on top, then the other baking sheet, so that the slices are firmly sandwiched between the paper and weighted down to prevent curling.

Bake for 10-13 minutes until chewy in the middle and slightly crisp at the edges.

While the sweet potato slices are baking, grate the carrot into a bowl—using the fine side of a box grater—with the lentils and the korma curry paste. Mix until well blended. It should stick together. If not, add a little more curry paste.

Wash the apples, then cut thin slices down the side, stopping at the core, until you have 12 slices.

To plate, place the apple slices on your serving tray, then the potato slices. Add a rounded tablespoon of the lentil mixture. Top with a small dollop of cashew yogurt and a smaller dot of plum chutney.

Serve at room temperature.