Home
Recipes
Roasted cauliflower dhal with homemade gluten-free naan

Two bowls of roasted cauliflower dhal with homemade gluten free naan

Roasted cauliflower dhal with homemade gluten-free naan

Name: Roasted cauliflower dhal with homemade gluten-free naan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
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

Becky Excell

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.8 out of 5.18 ratingsRate

loading...

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

Freezable

Egg-free

Gluten-free

High-fibre

Low sugar

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Dhal poached eggs with herby raita

A star rating of 4.8 out of 5.15 ratings

Indian chicken salad

A star rating of 5 out of 5.6 ratings

Chicken laksa

A star rating of 4.5 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the naan

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

(or any thick, plain yogurt)

For the roasted cauliflower

1 cauliflower

cut into florets
3 tbsp vegetable oil
2 tsp garam masala

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal857
fat38g
saturates20g
carbs96g
sugars15g
fibre10g

high
protein28g
salt1.71g

Method

step 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.
step 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.
step 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.
step 4

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

Recipe tip

Use the stem and leaves when roasting the cauliflower, too, so you don’t have any waste.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.18 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now