Ingredients: for 2 people
For 4-5 naans:
- 300 g strong bread flour (T65)
- 15 cl milk
- 12 g vegetable oil
- 1 tbsp. cider vinegar
- 2 tbsp. sugar
- 1 level tsp. salt
- 1/4 cube of fresh yeast or 1/2 packet of dry baker's yeast
- 5 cl warm water
- Vegetable oil
For the dahl:
- 140 g coral lentils
- 100 g baby spinach leaves
- 1 small onion
- 1 clove garlic
- 30 cl coconut milk
- 1 small can of whole tomatoes
- 1 tsp. curry powder
- 1 tsp. powdered ginger
- 1 tbsp. garam masala
- 3 cloves
- Oil (ideally coconut oil)
- A little chilli powder for a spicier option (optional), some lime and parsley or coriander
Start by making the naans:
Dissolve the yeast in 5 cl of warm water and leave to stand for 10 minutes.
Mix the milk and vinegar together and leave aside for 5 minutes (the milk will curdle, this is normal).
In a Curver mixing bowl, put the flour, make a well on the side and add the salt and sugar.
Pour the diluted yeast and curd next to the well and start kneading for 2 minutes.
Add the oil and continue to knead to obtain a smooth dough.
Form a ball and leave to stand covered for 1 1/2 hours.
Cut the Dough into 4 pieces and roll them up into balls.
Using a rolling pin, roll the pieces out into ovals.
Heat a frying pan over high heat and cook each naan for about 1 minute on each side.
Brush them with oil after removing from the pan and set aside covered in a tea towel.
To make the Dahl:
Wash and drain the spinach.
Peel and finely chop the onion.
In a frying pan, add a spoonful of coconut oil and fry the spices, then add the onion. Brown for 5 minutes.
Add the tinned tomatoes, lentils and spinach, then cover with the coconut milk.
Season with salt and simmer over a low heat for 15 minutes, keep covered, stirring occasionally. Add a little water if necessary, depending on how the food is cooking.
If you are preparing this recipe in advance, once cooked, place it in the large compartment of your Curver food box. Cut the naan into quarters to fit into the small compartment.
Heat the naan and dahl for 1 minute, remove the naan and cook for a further 2 minutes.
Serve the dahl with the naan.
Enjoy your meal