Coconut Curry Lentils with Easy Naan

Transform simple ingredients into a bold and satisfying dish with creamy coconut curry lentils, packed with vibrant spices and fresh spinach. Serve it alongside buttery garlic naan for the ultimate cozy, flavour-packed experience!

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Ingredients...

• 1 tbsp olive oil or coconut oil
  
• 1 medium onion, finely diced
• 1 cup finely diced carrots
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 1 cup dried red lentils, rinsed
• 1 can (14 oz/398 mL) coconut milk
• 3 cups vegetable broth or water
• Salt and pepper, to taste
• 4 cups fresh spinach, roughly chopped
• Juice of 1 lime
• Garnishes: Chopped cilantro, plain yogurt, coconut flakes, lime wedges, cooked Jasmine rice

Method...

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and carrots and sauté for 3–4 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2.  Add Spices and Curry Paste: Add red curry paste, turmeric, and cumin, stirring to coat the onions and release their fragrance, about 1 minute.
3. Simmer the Lentils: Stir in the red lentils, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and creamy. Serve over jasmine rice with cilantro, yogurt, toasted coconut, and a lime wedge, if desired.

Easy Naan:

• 1 lb pizza dough, thawed if frozen*
• 3 tablespoons melted butter or ghee, for brushing
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1/4 cup all-purpose flour, for rolling

Method...

1. Prepare the Dough: Divide the pizza dough into 6 equal portions. Roll each portion into a ball, and let rest at room temperature for 10 minutes. Dust your work surface lightly with flour.
2. Mix Garlic and Parsley Butter: In a small bowl, combine the melted butter, minced garlic, and chopped parsley. Set aside.
3. Roll Out the Dough: Roll one dough ball, or use your fingers to stretch it, into a thin circle or oval (about 6 inches in diameter).
4. Cook the Naan Heat a skillet or cast-iron pan over medium-high heat (the high heat is how you get the best bubbles!). Place the rolled-out naan in the pan and cook for 1–2 minutes until bubbles form and dark golden spots appear on the bottom. Flip and cook the other side for another 1–2 minutes. Brush both sides lightly with garlic-parsley butter after it cooks.
5. Repeat and Serve: Repeat the process with the remaining dough balls, and serve with the red lentil curry.

*Use store-bought if you wish. Thaw first before using. You could also use store-bought pre-made naan. Warm in the oven and brush with garlic and parsley butter.