10/16/2021 0 Comments coconut lentil curry with naana vegan-ized dishI used to make a chicken curry that had similar ingredients to this dish. In all of my various attempts of veganizing dishes, this one is one of my most favorite. My kids request this dish often and I get to feeling like it's time to make this dish when the weather turns colder. I've tried many recipes and combined all the aspects I like from those recipes into one here. It changes depending on my mood or what I do or don't have in stock. The aspect of this dish that makes the biggest difference is sautéing the spices in coconut oil until they are aromatic. Sometimes I make the naan from scratch and other times I buy it and dress it up and bake/toast it in the oven. I enjoy scooping the basmati rice and curry into the naan bite by bite. I'm making the curry in the instant pot and cooking the rice and naan while the curry cooks in the instant pot. Today is cooler than yesterday so I will also put some chai tea together for the adults and spiced cider for the kids. It's a good night to linger at the table and play a few rounds of scrabble while we eat our curry and drink some warm beverages.
Ingredients for curry 1 tablespoon of coconut oil 1 tablespoon of coriander seeds 1 tablespoon of cumin seed 1 head of garlic minced 1 - 28oz can of crushed tomatoes 2 tablespoons of thai red curry paste 2 tablespoons of ginger minced 1 tablespoon of turmeric 3 cups of water 1 cup of dried brown lentils 1 can of coconut milk 3 handfuls of cherry or grape tomatoes 2 teaspoons of salt 1 teaspoon of cayenne Ingredients for Naan 1 1/3 cup of self-rising flour 1 cup of plain greek yogurt 1/2 tsp of salt minced garlic Olive oil for brushing Directions
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