Restore a zen-like balance to your weeknights with this warming and simple vegetarian dahl that only needs an occasional stir to become lusciously creamy. With spiced lentils, ginger and fragrant curry leaves, it's plant-based perfection that's a no-brainer, post-yoga dinner.
Peel and finely chop onion and ginger. Heat oil in a medium heavy-based saucepan over medium heat and add onion and ginger. Cook, stirring regularly, for 4–5 minutes or until onion is nice and soft.
Add mustard seeds and Mild Mannered Vadouvan and cook, stirring, for 30 seconds or until mustard seeds begin to pop.
Stir in lentils and curry leaves. Add coconut milk and 400ml (1 3/4 cups) water and cook, stirring occasionally, for 35–40 minutes or until lentils are very tender.
Fold through baby spinach leaves and ¼ teaspoon salt flakes and cook, stirring, for 2 minutes or until spinach has completely wilted. Check the seasoning and add a little more salt, if you like.
Warm naan breads, one at a time, in a non-stick frypan over medium heat for 1 minute each side. Cover with a clean tea towel to keep warm while you plate up.
Pick coriander leaves from their stems. Divide dahl between bowls, spoon over yoghurt and top with coriander. Serve with naan bread.