Description
A flavorful and comforting roasted cauliflower dhal served with homemade gluten-free naan bread. This hearty dish combines spiced red lentil dhal with tender roasted cauliflower and spinach, paired perfectly with soft, yogurt-based gluten-free naan, making it a delightful meal for gluten-sensitive diets.
Ingredients
Scale
Dhal
- 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
Roasted Cauliflower
- 1 cauliflower, cut into florets
- 3 tbsp vegetable oil
- 2 tsp garam masala
- Salt and pepper, to taste
Gluten-Free Naan
- 250g gluten-free self-raising flour
- 260g Greek yogurt (or any thick, plain yogurt)
- A pinch of salt
Instructions
- Prepare the dough: In a large mixing bowl, combine gluten-free self-raising flour, stirred Greek yogurt, and a pinch of salt. Mix with a spatula until it begins to come together, then use your hands to form a slightly sticky dough ball. Cover and set aside to rest.
- Roast the cauliflower: Preheat the oven to 200°C (180°C fan)/gas mark 6. On a large baking tray, toss cauliflower florets with vegetable oil, garam masala, salt, and pepper until evenly coated. Spread out and roast in the oven for 25-30 minutes, turning halfway, until tender and golden.
- Cook the dhal: Heat garlic oil in a large lidded pan over medium heat. Add chopped leek and cook for a few minutes until softened. Stir in ginger paste, dried chilli flakes, turmeric, curry powder, and garam masala, cooking for 1 minute to release aromas. Add chopped tomatoes, coconut milk, vegetable stock, and red lentils; stir well to combine. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
- Roll and cook the naan: Lightly flour a surface and knead the dough briefly until smooth and less sticky. Divide into four equal portions. Roll each portion into an oval about 3mm thick. Heat a large frying pan over high heat. Place one naan in the dry pan and cook for 2 minutes until browned on the bottom. Flip and cook for 1 minute more, pressing down with a spatula to encourage puffing. Repeat with remaining dough.
- Finish the dhal and serve: Once the dhal is cooked and lentils are tender, stir in the fresh spinach to wilt. Season with salt and pepper to taste. Serve the dhal topped with roasted cauliflower, alongside the warm gluten-free naan breads.
- Storage tips: To freeze, store dhal and naan separately. Reheat dhal in the microwave and naan in the oven for best texture.
Notes
- Use gluten-free self-raising flour to keep the naan gluten-free.
- Greek yogurt can be substituted with any thick plain yogurt for the naan.
- Adjust chili flakes according to your spice preference.
- Ensure lentils are rinsed if preferred before cooking.
- Pressing naan while cooking helps it puff up nicely.
- Reheat naan in the oven to retain softness and avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: roasted cauliflower dhal, gluten free naan, red lentil dhal, gluten free Indian recipe, homemade naan bread, roasted cauliflower, vegan lentil curry
