Pack in four of your 5-a-day with a bowl of these spiced veggie lentils. Make your own gluten-free naan to scoop it up, or use shop-bought
Ingredients:
- 1 tbsp garlic oil
- ½ leek (about 100g) leek, 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
Directions:
- Heat the oven to 200C/180C fan/gas 6. To prepare the naan, put the flour, Greek yogurt (give it a good stir before using) and a pinch of salt in a large mixing bowl. Mix together using a spatula and, as it starts to come together, use your hands to bring it together into a slightly sticky ball. Cover and set aside.
- To make the roasted cauliflower, tip the cauliflower onto a large baking tray, drizzle with the oil, then sprinkle with garam masala and a pinch of salt and pepper. Mix so the cauliflower is well coated and set aside.
- To make the dhal, place a large pan with a lid on a medium heat and add the oil. Tip in the leek and cook for a few minutes to soften. Mix in the ginger paste, chilli flakes, turmeric, curry powder and garam masala and cook for 1 min. Pour in the chopped tomatoes, coconut milk, stock and lentils, then stir in. Bring to a simmer and cook for 20 mins, stirring occasionally so it doesn’t stick.
- Meanwhile, put the cauliflower in the oven and roast for around 25-30 mins until softer and starting to colour, turning halfway.
- To make the naan, knead the dough on a well-floured surface briefly until it’s smooth, combined and no longer sticky. Divide the dough into four equal portions. Using a lightly floured rolling pin, roll out a portion of dough into an oval 3mm thick. Heat a large frying pan over a high heat. The higher the heat, the more bubbles you’ll get in the naan. Once heated, carefully transfer the naan to the dry frying pan using a fish slice. Leave to cook on one side for 2 mins or until nicely browned, then flip and cook for 1 min. After flipping, press down firmly on the naan using a spatula – this encourages it to puff up a little. Repeat using the rest of the dough.
- Once the dhal is ready, the lentils will be tender. Stir through the spinach to wilt and season to taste. Top the dhal with roasted cauliflower and serve with a naan on the side. To freeze, freeze the dhal and naan separately. Reheat the dhal in the microwave and the naan in the oven.
Nutrition per serving:
- kcal857
- fat38g
- saturates20g
- carbs96g
- sugars0g
- fibre10g
- protein28g
- salt1.71g