Genesis 1:29
Red Lentil & Sweet Potato Curry with griddled Naan Flatbread
Posted by Jennifer on Jan 19, 2011 in Breads, Entrées, Recipes | 0 comments
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
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| 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.
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.
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| 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)
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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.
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| Use your chewy, garlicky wheat pillow to scoop up the curry num-nums… |
