Lentil Curry & Naan

Happy Monday!! This curry and naan is comfort food at its best! I have always loved Asian cuisine (especially Thai food) so I truly enjoy bringing the traditional flavors home by recreating it on my own! This particular meal is a little more work intensive, but could easily be simplified by using a stand up mixer! The curry takes about 30 minutes to prepare. The Naan take a little over an hour. Totally worth the time!
Lentil Curry & Naan
#MeatlessMonday

INGREDIENTS:
Curry-
1 onion chopped
3-4 carrots diced
2 potatoes chopped
2 cups spinach
4 cups vegetable broth
1 can of coconut milk (I only used about half the can)
2 tbsp curry powder
2 tbsp olive/coconut oil
Salt to taste
Naan-
1 cup warm water
2 tablespoons honey
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
3 1/2 cups wheat flour
1/4 cup plain Greek yogurt (I use Fage)
2 teaspoons salt
1/2 teaspoon baking powder
1 egg
1/4 cup (4 tablespoons) grassfed butter (Kerrygold)
3 cloves garlic, minced
(optional topping: chopped fresh cilantro)

DIRECTIONS:

Stir together warm water and honey until the honey has dissolved, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.(This is when I chop my veggies!)
Gradually add flour, yogurt, salt, baking powder, and egg. Continue mixing/ kneading the dough for 2-3 minutes, or until the dough is smooth.
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl), then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
Meanwhile, heat the butter in a small saute pan over medium heat until melted. Add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind. Set aside.
Heat large pot to med heat, add coconut oil, onions, carrots, and curry powder until onions are translucent, about 2-3 min. Add broth, potatoes, and lentils, and simmer until potatoes are tender, about 20 minutes. Reduce heat to low and stir in and coconut milk. Set aside, cover, and keep warm.
Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick. Brush dough lightly with the garlic-infused butter on both sides.
Heat a saute pan over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.

So yummy! I hope you enjoy!

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