Cauliflower and spinach dahl with homemade naan bread

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.

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Servings 4

Diet Vegan, Vegetarian

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)


  • 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


  • 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

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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