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