Roasted cauliflower dhal with homemade gluten-free naan

• garlic oil1 tbsp tbsp
• leek↗½

  (about 100g) leek, finely chopped

• ginger paste1 tbsp tbsp
• dried chilli flakes↗½ tsp tsp
• turmeric↗2 tsp tsp
• curry powder↗2 tsp tsp
• garam masala↗1 tsp tsp
• chopped tomatoes400g can g
• coconut milk↗400ml can ml
• gluten-free vegetable stock↗500ml ml
• dried red lentils↗200g g

  uncooked (ensure gluten-free if needed)

• fresh spinach↗2 handfuls handfuls

  (about 120g), washed

• gluten-free self-raising flour↗250g g
• Greek yogurt↗260g g

  (or any thick, plain yogurt)

• cauliflower↗1

  cut into florets

• vegetable oil↗3 tbsp
• garam masala↗2 tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Meanwhile, put the cauliflower in the oven and roast for around 25-30 mins until softer and starting to colour, turning halfway.

5. 5

   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.

6. 6

   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.