Easy Baked Coconut Dhalwith Garlic 'Naan' and Lime

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Step 1

Preheat the oven to 180C, fan-forced. Spray or brush a 2L (8 cup) baking dish with olive oil. Coarsely chop the cauliflower stem, then cut the head into small florets. Thickly slice the silverbeet, including the stems. Combine the cauliflower, silverbeet, tomatoes and ¼ tsp chilli flakes* (you can omit the chilli if preferred) in the baking dish. Strip half the curry leaves* over the vegetable mixture and discard the stems. Combine the lentils, curry powder, coconut milk, 300ml hot water and 1 tsp honey in a medium saucepan over high heat, season with salt and pepper and bring to the boil. Quickly pour over the vegetables and stir to combine, then cover the baking dish tightly with foil. Bake for 35 mins or until the lentils and vegetables are tender. Once the coconut dhal has baked for 25 mins, crush or finely chop the garlic. Put the garlic and 15g butter in a small saucepan over medium heat until the butter is melted. Cook, swirling the pan, for 1 min to infuse the butter with the garlic. Line an oven tray with baking paper. Put the tortillas, slightly overlapping, on the lined tray. Drizzle with the garlic butter and bake on the lower oven shelf, for 7 mins or until the tortillas are hot. Meanwhile, cut the lime into wedges. Taste the coconut dhal, then season with salt and pepper. Serve the coconut dhal at the table with the garlic 'naan' and lime wedge

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