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Cauliflower and spinach dahl with homemade naan bread

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Delicious recipe of cauliflower and spinach dahl with homamade naan bread is ideal for the colder nights setting in. Warming, delicious, vegan and gluten free. All you need is 2 pans! This makes it a great campervan recipe, and ideal for those who have been out exploring all day. This dahl & naan bread recipe can be made on a hob or even an open fire. Recipe from Jen @spirit_wren

Cauliflower and Spinach Dahl with homemade naans

spirit_wren
Vegan, Vegetarian
This dish is such a warming one for these cooler nights and such a fresh taste. The Naans are gluten free but don’t have to be made that way. It’s vegan and gluten free.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Deep dish for the curry, I used a large wok
  • Frying pan for the naan

Ingredients
  

For the curry

  • 400 g cauliflower chopped into bitesize florets
  • 1 large onion chopped
  • 4 cloves garlic finely chopped
  • 1 inch piece ginger finely chopped
  • 1 red chilli finely chopped – deseed and/or use less depending on how spicy you want it
  • 100 g spinach
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 2 tsp ground coriander
  • 4 tsp ground turmeric
  • 400 ml tin coconut milk
  • 400 ml tin tomatoes
  • 1 cup red lentils
  • 1 tbsp coconut oil
  • Salt

For the Naan

  • 300 g gluten-free self raising flour plus extra for dusting
  • 280 g coconut yoghurt or other yoghurt
  • 2 tsp olive oil or try flavoured olive oil plus extra for drizzling
  • sea salt
  • chopped fresh herbs such as coriander and flat leaf parsley (optional)

Instructions
 

Curry

  • Add the coconut oil to a large saucepan and heat up to a medium-high heat
  • Chuck the onion in and cook until softened
  • Now put in the garlic, ginger, chilli and the spices and cook for another minute
  • Pour in the tinned tomatoes, coconut milk and lentils, bring to a boil, then reduce to simmer – cook for 15 minutes, stirring frequently
  • Add the cauliflower and cook for another 10 minutes
  • Season to taste
  • Stir in the spinach until wilted
  • Serve with the naan or add rice
  • THE NAAN
  • To a large mixing bowl add your 300g flour, 280g yoghurt, 2 tsp olive oil and a pinch of sea salt. Mix with a fork, until it starts to clump together
  • Now dust your hands, work top and rolling pin with flour
  • With your hands press your dough into a large ball and then divide in quarters and shape into 4 balls
  • Gently roll out each dough ball, or press with your hands, until roughly 5mm thick. Then press round any edges that have split, to give a smooth edge
  • Place a frying pan onto a high heat (no oil needed), wait until it’s very hot before adding your naan bread
  • Cook on both sides, for a couple of minutes, until the bread is just starting to blacken (this adds a lovely flavour)
  • Finally drizzle with a little extra olive oil, sprinkle over the chopped herbs, if using, and some sea salt

Nutrition

Calories: 819kcalCarbohydrates: 111gProtein: 30gFat: 31gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 213mgPotassium: 1624mgFiber: 22gSugar: 13gVitamin A: 2693IUVitamin C: 97mgCalcium: 257mgIron: 11mg
Keyword Curry, gluten free, vegan, vegetarian
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