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Garlic Naan with Creamy Lentil Curry Recipe

Garlic Naan with Creamy Lentil Curry Recipe

Garlic Naan with Creamy Lentil Curry is the kind of dish that wraps you in warmth and flavor. Soft, pillowy naan bread brushed with garlic butter pairs perfectly with a rich, creamy lentil curry that’s bursting with spices. It’s an easy weeknight dinner that promises satisfaction with every bite.

Why You’ll Love This Recipe

This dish is not only delicious but also simple to make. It combines the comfort of homemade naan with a hearty, nutritious lentil curry. Plus, it’s perfect for sharing and can be made in under an hour!

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  • Quick and Easy: Perfect for busy weeknights.
  • Vegetarian Delight: Packed with protein and flavor.
  • Customizable: Adjust spices and ingredients to your taste.
  • Perfect Pairing: Naan and curry are a match made in heaven.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/4 cup warm water
  • 2 tablespoons melted butter
  • 2 cloves garlic, minced
  • 1 cup red lentils
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

How to Make Garlic Naan with Lentil Curry

  1. In a large bowl, combine the all-purpose flour, instant yeast, and salt. Gradually mix in the yogurt and warm water to form a soft dough.
  2. Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 30 minutes.
  3. Meanwhile, in a large pot, heat some oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic, curry powder, and cumin, stirring for 1 to 2 minutes until fragrant.
  5. Stir in the red lentils, diced tomatoes, and coconut milk. Bring to a simmer and cook for 20 minutes, or until the lentils are tender and the curry is creamy. Season with salt and pepper to taste.
  6. After the dough has risen, divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a teardrop shape, about 1/4 inch thick.
  7. Heat a skillet or tandoor over high heat. Cook each naan for about 2 minutes on one side, until bubbles form. Flip and cook for another 1-2 minutes until charred and cooked through.
  8. Brush each naan with melted butter mixed with minced garlic before serving.
  9. Serve the garlic naan alongside the creamy lentil curry, garnished with fresh cilantro if desired.

Tips for the Best Results

  • Let the naan dough rest adequately for fluffier bread.
  • Use high heat to achieve the characteristic char on the naan.
  • Adjust the spice levels in the curry to suit your taste.
  • If you like it spicy, add some chili powder or fresh chilies to the curry.

Easy Variations

  • Swap red lentils for green or brown lentils for a different texture.
  • Add vegetables like spinach or bell peppers to the curry for extra nutrients.
  • Experiment with different herbs and spices based on your preferences.

What to Serve With It

  • A side of cucumber raita for a refreshing contrast.
  • A simple green salad with lemon vinaigrette.
  • Pickled vegetables for an added tangy crunch.

Storage and Reheating

Store leftover naan in an airtight container at room temperature for up to 2 days. For the lentil curry, refrigerate in a sealed container for up to 5 days. Reheat the curry on the stovetop or in the microwave until warmed through. Naan can be warmed in a skillet or oven.

Recipe Card

Garlic Naan with Creamy Lentil Curry
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup plain yogurt
  • 1/4 cup warm water
  • 2 tablespoons melted butter
  • 2 cloves garlic, minced
  • 1 cup red lentils
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. In a large bowl, combine the all-purpose flour, instant yeast, and salt. Gradually mix in the yogurt and warm water to form a soft dough.
  2. Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 30 minutes.
  3. In a large pot, heat some oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  4. Add the minced garlic, curry powder, and cumin, stirring for 1 to 2 minutes until fragrant.
  5. Stir in the red lentils, diced tomatoes, and coconut milk. Bring to a simmer and cook for 20 minutes, or until the lentils are tender and the curry is creamy. Season with salt and pepper to taste.
  6. After the dough has risen, divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a teardrop shape, about 1/4 inch thick.
  7. Heat a skillet or tandoor over high heat. Cook each naan for about 2 minutes on one side, until bubbles form. Flip and cook for another 1-2 minutes until charred and cooked through.
  8. Brush each naan with melted butter mixed with minced garlic before serving.
  9. Serve the garlic naan alongside the creamy lentil curry, garnished with fresh cilantro if desired.

Notes: Adjust spices and ingredients to your liking for the perfect flavor profile!

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