Warming Cauliflower and Lentil Dal

Wash and dry all produce.* On a baking sheet, toss the cauliflower with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.

Meanwhile, peel, then mince or grate 1 tbsp ginger. Cut the green beans into 1-inch pieces. Cut the tomatoes into 1/2-inch pieces. Roughly chop the cilantro.

Heat a medium pot over medium-low heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Add the ginger and tadka masala. Cook until fragrant, 30 sec.

Add lentils, 2 cups water and broth concentrate to the pot. Bring to a gentle boil over medium-low heat. Cook, stirring often, until the lentils are soft, 15-18 min. Add the green beans and tomatoes. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. (TIP: If the mixture starts to dry out, add a few more splashes of water.)

When the cauliflower is done roasting, transfer to the lentil mixture. Cook, stirring until warmed through, 2-3 min. Season with salt and pepper. Arrange the naan bread on the baking sheet and toast in the centre of the oven until warmed, 4-5 min.