Indian Curry with Naan Bread

Unique in its simplicity, but oh so delicious. This lentil curry (also known as dhal in India) made with black lentils is served with a hearty salad of crisp stir-fried cauliflower, bell pepper, and a refreshing yoghurt dressing. Accompanied by my homemade naan bread, following an Indian recipe.

Black mountain lentils, cauliflower, bell pepper, tomato, cucumber, red onion, white onion, garlic, organic vegetable stock, yoghurt, red chilli, ginger, coriander, turmeric, mustard seeds, mint, poppy seeds, flour, honey, baking powder, nigella seeds, cumin, pepper & salt.

Allergens: koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the lentil curry loosely covered in the microwave for 4-6 minutes (1 person) or 6-8 minutes (2 or more persons). Add the naan bread for the last 15 seconds. Serve with the salad (cold).

Oven — 200°C, 20 minMarleen's choice

Preheat the lentil curry covered with an oven-safe plate or aluminium foil in the oven for 10-15 minutes (1 person) or 15-20 minutes (2 or more persons). Add the naan bread for the last 2 minutes. Serve with the salad (cold). Apologies for the plastic containers with the salads, I unfortunately have a shortage of bowls.

Energy63,17 kcal

Protein3,46 g

Fat1,22 g

of which saturated0,28 g

Carbohydrates7,65 g

Dietary fibre3,27 g

Salt0,15 g

Average weight: 540 g

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