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
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.
No water – Stove top meal
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
Tried this recipe?Let us know how it was!
