Red Lentil & Sweet Potato Curry with griddled Naan Flatbread

Posted by on Jan 19, 2011 in Breads, Entrées, Recipes | 0 comments

Red Lentil & Sweet Potato Curry with griddled Naan Flatbread

So lentils may be one of my new favorite foods. They are simple and quick and super healthy; high in folate, protein, fiber, iron, potassium, manganese etc. In this recipe I used Red Lentils (split) which cook in about 20 minutes, the green variety takes about 30.

 

Red Lentil Curry

Serves 5-6

  • 1 onion, chopped
  • 3-4 tomatoes chopped (optional)
  • 2 handfuls spinach (optional)
  • 3 garlic cloves, chopped
  • 1 sweet potato, cut into small chunks
  • 1 inch piece fresh ginger, peeled and chopped OR 1 tbl. dried
  • 3-4 tbsp your favorite curry powder
  • 1 ½ cups red lentils, rinsed
  • 3 1/2 cups boiling water
Saute
Sauté your onion about 3-4 minutes until soft in the bottom of a large saucepan.
Add sweet potato, ginger, tomato, spinach, garlic and curry powder, stirring until fragrant about 1 minute.
Add 3 1/2 cups of boiling water and your lentils.
Turn heat to medium low, cover and let simmer about 15 minutes.
Taste, season with salt more curry powder, cayenne for heat etc.
Everyone in

 

The more you stir and the longer you cook the more the lentils will break down- ours were similar in consistancy to refired beans; which was perfect because we ate them sans-silverware…just our fresh garlicky naan to scoop from the bowl……KILLER!

Griddled Naan (Flatbread)

Bubbles mean its ready to flip

This is a quick and easy bread; only a 40 minute rise time and then you throw on a hot griddle to finish. I modified Baking Illustrated’s “Pan-Grilled Flatbread” recipe. It makes 8, serving 6-8.

  • 2 cups whole wheat flour*
  • 1 cup bread flour *
  • 1 packet (2 1/4 teaspoons) Yeast
  • 2 tsp. Sugar or Agave
  • 1½ tsp Salt
  • 1 cup warm water
  • 1/4 cup Yogurt (or 1/4 cup milk+1 tbl. vinegar)
  • Garlic salt

*I used 2 1/2 cups of my own milled flour + 1/2 cup of King Arthur white whole wheat flour + 2 tbl. vital wheat gluten to make it chewy and light.

In a mixer, stir flour, yeast, sugar and salt.

With dough hook attachment, add yogurt and water, mix on low speed until a shaggy dough forms.
Turn to medium speed and knead until smooth, about 8 minutes (add water by the tbl if it is too dry or flour by the tbl. if too wet- you want it to stick in a glossy ball to the dough hook.
Spray a bowl with olive oil, add dough, cover and set in a warm spot for 40-60 minutes.
Use a knife to cut into 8 portions, let it rest for 5  minutes while you get a skillet or a griddle medium-high hot.
Use a rolling pin to roll into 6 inch circles.
Use your hands to stretch them to about 7 inches, sprinkle water on the griddle and place your dough round.
Small bubbles will start to form (30 seconds) which means it’s time to flip with tongs
Cook that side about 2 minutes (it will be speckled with deep golden brown spots).
Sprinkle with garlic salt…
Flip again to original side and cook about 1-2 minutes longer.
Use your chewy, garlicky wheat pillow to scoop up the curry num-nums…

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