- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
Ingredient:
- 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
