• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press). Peel and grate the ginger. Halve the lime.
• Halve, peel and chop the onion into small pieces. Roughly chop the coriander (stalks and all).
• Drain and rinse the lentils in a sieve.
• Cut the broccoli into florets (like small trees). Halve any large florets.
• Cut the lime into quarters.

• Pop the broccoli onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins. 

Place a large pot over medium-high heat with a drizzle of oil.
Fry the onion for 4-5 mins. Season with salt and pepper.
Add the ginger, garlic and North Indian spice mix. Fry for 2-3 mins. Pour in the coconut milk.
Cover and simmer for 12-15 mins, stirring frequently. Add a little water if the lentils stick.

• When your stew is almost cooked, lightly moisten the naan breads with a little water.
• Bake them for 3-5 mins to warm them up.

• When the stew is cooked, add the spinach to the pot.
• Season to taste with salt, pepper and lime juice. 
• Mix well and cook for 2 mins.
• Loosen with water if necessary.

• Divide the stewed lentils between bowls.
• Top with the roasted broccoli and lime wedges.
• Garnish with coriander.
• Serve with the warm naan.