Indian Lentil Stew with Naan
A flavorful and hearty Indian-style lentil stew served with warm naan bread and a fresh spinach-cucumber salad. A dollop of fresh herb yogurt adds a cooling contrast.
Ingredients
- 1/2 lb Sweet potato (approx. 250g, diced into 1-2 cm pieces)
- 3 cloves Garlic (peeled, compressed or finely chopped)
- 1/2 Onion (chopped)
- 1 inch Fresh ginger (approx. 3 cm, peeled, grated or finely chopped)
- 2/3 cup Coconut milk (approx. 150ml)
- 7 oz Spinach (approx. 200g, divided use)
- 1/2 oz Fresh flat-leaf parsley and cilantro (approx. 15g, coarsely chopped, divided use)
- 2 1/3 cups Lentils (approx. 570g, drained)
- 1 piece Naan bread (or use standard portion for 3 persons (3 pieces))
- 1/4 cup Labne (approx. 60g, divided use)
- 1 packet Yellow curry spices (approx. 1 1/2 tsp)
- 1/2 Cucumber (sliced into half moons)
- 1 1/2 cups Vegetable broth (approx. 375ml)
- 3/4 tbsp Extra virgin olive oil (plus 1 tsp for dressing)
- 1 1/2 tsp White wine vinegar
- 1 tbsp Butter
- to taste Salt
- to taste Pepper
Instructions
- Preheat the oven to 390°F (200°C). Prepare the vegetables: peel and dice the sweet potato into 1-2 cm pieces. Peel and finely chop or press the garlic. Peel and grate or finely chop the ginger. Chop the onion.
- Heat a frying pan with a lid over medium-high heat without oil. Add the yellow curry spices and toast for 1-2 minutes until fragrant. Add 1/2 tbsp of the butter (or olive oil for dairy-free) and let melt. Add the chopped onion, grated ginger, and half of the chopped garlic. Sauté for 2-3 minutes until soft.
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