137. Lentil Curry & Naan Bread!
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A traditional vegan Indian dish seasoned beautifully with various spices that make up a deliciously fresh curry.
Ingredients Scroll down for recipe
- Red Lentils
- Chopped White Onions
- McCormick Minced Garlic
- Curry Powder
- McCormick Gourmet Organic Ground Cumin
- Premium Ground Coriander Powder
- Organic Ground Ginger
- Sea Salt
- McCormick Ground Black Pepper
- Organic Turmeric Seasoning
- Organic Cocount Milk
- Cento San Marzano Organic Peeled Tomatoes
- Pompeian Robust Extra Virgin Olive Oil
- Naan Bread
- Fresh Parsley
Directions
- Heat a pan on medium high heat and add some oil. Toss in your minced garlic, and chopped white onions, saute for about 3 minutes while mixing. Add curry powder, cumin, coriander powder, ground ginger, sea salt, pepper, and tumeric. Saute and whisk well for about 3 minutes.
- Pour in some coconut milk, add some of your peeled tomatoes and the juices from the can. Mix well, add your red lentils, mix well, bring to a boil then turn your heat down to simmer for about 20 minutes occasionally turning.
- Heat your oven to 400 degrees and toast your naan bread. Serve your lentil curry with your naan bread, garnish with fresh parsley and enjoy!
Photograph by Amy Ross "Red Lentil Curry" Licensed under CC BY-ND 2.0
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