Indian cuisine is one of my favorites and this Red Lentil Curry with Naan Bread is something else!
My family has always cooked a lot of Indian food – after all, we do have Indian origins.
In fact, I am fascinated by the way my grandmother and my mother cook, and I always keep an eye out to see if I can learn anything while they are around the kitchen making wonderful food.
Well, with my mother it is impossible. Besides having a supersonic speed when cooking, she is one of those superwomen who says: it’s all in the eye, you see… and she throws a lot of things in the pot and I don’t understand a thing! ahah
But you always pick up a few things.
And this red lentil curry with naan bread was one of the dishes I had been meaning to get right for ages!
I admit I was MEGA proud when my mom asked me, “But did you get this recipe out of my recipe notebook? It’s great!”.
To which I replied, “No, I learned it from the best! And by eye”.
Meanwhile I’ve already won points with this answer. ahah As my mother says: “You always have an answer for everything!”
Back to my curry.
I used the best ingredients, provided by Popat Store, a store well known among the Indian community and off I went to put on a show!
There is nothing that makes me more proud than cooking Indian food and being a success at home. It’s just that my family is demanding, believe me!
Deep down inside, I also know that there is nothing that makes them prouder than to see me embracing my roots.
Cliché, yes I know. But it’s so true. You can see it in their faces!
Anyway, enough of this mushy talk. Let’s just make this red lentil curry with naan bread, which is just out of this world!
Don’t worry, the recipes are all explained here. Forget all the “I’ll make it by eye” talk.
Hope you like it. 🙂
How do you make this Red Lentils Curry with Naan Bread?
For this recipe you’ll need:
Coconut oil Popat Store
Cumin seeds Popat Store
Chopped garlic cloves
Paprika Popat Store
Cumin Popat Store
Turmeric Popat Store
Red lentilsPopat Store
Coconut milk Popat Store
Red chili pepper
Naan bread Popat Store
Basmati rice Popat Store
Star Anise Popat Store
What tricks will ensure that this Red Lentils Curry with Naan Bread tastes just right?
- To begin with, the rice has to be cooked to perfection!
- If your rice always turns out badly, the trick is: 1 measure of rice to 2 measures of water.
- You should rinse the rice well with warm water before putting it in the pot, so that the starch comes out.
- Cook the rice on high heat until it starts boiling, then continue cooking the rice on medium / low heat.
- Respect the cooking time of the lentils, always keeping an eye on them as all stoves are different.
- Coconut milk is essential for this red lentil curry with naan bread.
- The tomato paste also makes all the difference in the flavor of the curry.
- As for the spices, it should be noted that turmeric adds color to the dish, while cumin and paprika give it a more intense flavor.
- Lime is a good complement of acidity, making the dish lighter and fresher.
- It is essential to finish with a good dose of chopped coriander, for a more intense and fresh aroma.
Let’s check the step-by-step?
Red Lentil Curry with Naan Bread
- 2 tbsp coconut oil Popat Store
- 1 tsp cumin seeds Popat Store
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ginger, grated
- 1 pinch salt
- 1 tsp paprika Popat Store
- 1 tsp powder cumin Popat Store
- ½ tsp turmeric Popat Store
- 1 tbsp tomato paste
- 1 cup red lentils Popat Store
- 1 can coconut milk Popat Store
- 1 handfull coriander, chopped
- Lime juice to taste
- 1 tbsp plain yogurt
- Red chili peppers for garnish
- Naan Bread Popat Store
- Basmati rice Popat Store
- 2 to 3 star anise Popat Store
- Start by placing the coconut oil in a stockpot and turn the heat on to high power.
- As soon as the coconut oil is very hot, add the cumin seeds and fry until they begin to release their aroma. To let you know the right point, they should start popping like popcorn.
- Put in the onion and saute until it starts to get soft and translucent.
- Add the garlic and ginger and saute some more.
- Add the tomato paste and mix very well again.
- Uncover the pan and let it cook for another 10 min.
- Add the coriander, previously chopped, and mix well, so that the aromas are released.
- Let it rest for 5 min and add the lime juice.
- Garnish with some plain yogurt and slices of red chili pepper.
In partnership with Popat Store.