Ingredients
For the dahl
Yellow split peas 300g (11oz)
Rapeseed oil 1 tbsp
Red onions 2, peeled and chopped
Garlic 2–4 cloves, peeled and chopped
Root ginger 5cm (2in) piece, finely chopped
Red chilli 1, deseeded and chopped
Fresh coriander 25g (1oz), stalks and leaves chopped separately
Bay leaves 2
Garam masala 2 tbsp
Ground cumin 2 tsp
Whole plum tomatoes 400g can
Vegetable stock 600ml (1 pint)
Limes 2, juice squeezed
For the roasted vegetables
Rapeseed oil 3 tbsp
Cauliflower 450g (1lb), broken into florets
Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick
Celeriac 300g (11oz), peeled and cut into wedges
Garam masala 2 tsp
Cumin seeds 2 tsp
Ground turmeric 1 tsp
Black mustard seeds 1 tsp
Curly kale 110g (4oz), large stalks removed and chopped
Naan breads 6, warmed, to serve