Ingredients

1 tbsp garlic oil

½ leek (about 100g), finely chopped

1 tbsp ginger paste

½ tsp dried chilli flakes

2 tsp turmeric

2 tsp curry powder

1 tsp garam masala

400g can chopped tomatoes

400ml can coconut milk

500ml gluten-free vegetable stock

200g dried red lentils, uncooked (ensure gluten-free if needed)

2 handfuls fresh spinach (about 120g), washed

250g gluten-free self-raising flour

260g Greek yogurt (or any thick, plain yogurt)

1 cauliflower, cut into florets

3 tbsp vegetable oil

2 tsp garam masala (for cauliflower)

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a large mixing bowl, combine the gluten-free self-raising flour, Greek yogurt (stirred well), and a pinch of salt. Mix with a spatula, then use your hands to form a slightly sticky dough ball. Cover and set aside.

Step 2: Place the cauliflower florets on a large baking tray. Drizzle with vegetable oil, sprinkle with 2 tsp garam masala, salt, and pepper. Toss to coat evenly and set aside.

Step 3: In a large pan with a lid over medium heat, add 1 tbsp garlic oil. Cook the chopped leek for a few minutes until softened. Stir in ginger paste, chilli flakes, turmeric, curry powder, and 1 tsp garam masala; cook for 1 minute until fragrant.

Step 4: Add the chopped tomatoes, coconut milk, vegetable stock, and red lentils to the pan. Stir well and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.

Step 5: While the dhal simmers, roast the cauliflower in the preheated oven for 25-30 minutes until tender and golden, turning halfway through.

Step 6: To prepare the naan, knead the dough on a well-floured surface briefly until smooth and no longer sticky. Divide into four equal portions. Roll each into an oval about 3mm thick using a lightly floured rolling pin.

Step 7: Heat a large frying pan over high heat. Place one naan in the dry pan and cook for 2 minutes until browned. Flip and cook for 1 minute more, pressing down gently with a spatula to help it puff up. Repeat with the remaining dough.

Step 8: When the lentils are tender and the dhal is thickened, stir in the fresh spinach until wilted. Season to taste with salt and pepper.

Step 9: Serve the dhal topped with roasted cauliflower alongside the warm gluten-free naan bread.

Tips & Variations

Use plain yogurt or dairy-free alternatives if you want to keep the naan dairy-free.

Add a squeeze of lemon juice to the dhal before serving for a bright, fresh note.

Feel free to swap red lentils with yellow lentils or split peas if preferred.

For extra texture, sprinkle toasted cashews or chopped coriander over the dhal before serving.

FAQs

Can I make this recipe vegan?

Yes, replace the Greek yogurt in the naan with a dairy-free yogurt alternative and ensure the garlic oil and vegetable stock are vegan. The dhal itself is naturally vegan.

How do I know when the lentils are cooked?

The red lentils will be tender and soft after simmering for about 20 minutes. They should break down slightly, thickening the dhal without becoming mushy.