Vegetarian Dahl with Garlic Butter Naans

Ingredients

• Peel and roughly chop onion
• Melt ½ the butter in a saucepan over medium heat
• Add onion and salt and cook, stirring occasionally, for 2–3 minutes or until onion has softened
• Peel and chop sweet potato into 2cm pieces
• Chop tofu into 3cm pieces
• Grate ginger
• Chop cauliflower
• Add ginger, Mild Mannered Vadouvan and mustard seeds to onion and cook for 30 seconds or until fragrant
• Add sweet potato, lentils, cauliflower, tofu, coconut milk and 450ml water to pan and bring to a simmer
• Cook, stirring occasionally, for 30–35 minutes or until lentils are very tender
• When the dahl is 5 minutes away from being ready, place a frypan over medium-high heat
• Add naan breads and cook, in batches if necessary, for 1 minute each side or until warmed through
• Remove naans and place on a plate
• Crush garlic
• Return frypan to medium heat
• Add remaining butter and garlic and cook for 1–2 minutes or until garlic is golden brown
• Spoon garlic butter over warm naan breads
• Roughly chop spinach and stir through dahl until wilted
• Season well with salt and pepper
• Divide dahl between bowls and serve with garlic butter naans and mango chutney