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Lentil Curry in Naan Edibowls

Lentil Curry in Naan Edibowls

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Another creative idea using lentils, which are one of our KNORR Future 50 Foods. Surprise the kids tonight with a delicious curry served in edible bowls made with the easiest two-ingredient dough. Brushing the insides of the bowls with garlic butter before they’re filled with lentil curry gives an extra level of gorgeous flavour to this special family dinner. Serve with a dollop of cool yoghurt and plenty of fresh coriander.

Feeds
4People
Preparation time
105Min.
Difficulty
easy

Ingredients

ungrouped
1 tbsp butter
1 onion, finely diced
2-3 cloves garlic, grated
2 cm ginger, peeled and grated
1 2 small chillies, finely diced
1 tbsps curry powder, medium heat
2 tsp turmeric
1 can chopped tomatoes
Knorr vegetable stock pot
1 cup boiling water
1 cup brown lentils
*optional 1-2 tsp cayenne pepper *optional
1 can coconut milk
For the Naan Edibowls:
2 cups self-raising flour
1 ½ cups plain yoghurt
non-stick cooking spray
garlic butter, melted
plain yoghurt
fresh coriander

Preparation method

ungrouped
For the Lentil Curry:
Cover lentils in warm water with a squeeze of lemon juice. Soak for 1-3 hours.
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion, garlic, ginger and sliced chili and sauté until onions are soft, 5-7 minutes.
Combine the curry powder and turmeric and add, stirring until fragrant, 1 minute.
Add the chopped tomatoes, 1 Knorr Vegetable stock Pot, boiling water, lentils, cayenne pepper (optional) and coconut milk and bring to the boil. Allow to simmer 35-40 minutes until the lentils are soft and the sauce has thickened slightly.
For the Naan Edibowls:
Prepare the iconic Foodies of SA 2 ingredient dough: Sift the flour and gently fold in the yogurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour while kneading.
Divide the dough into 4 equal balls. On a floured surface, roll each ball into a disk.
Pre-heat an oven to 180?.
Set 4 oven-safe bowls on a baking sheet, upside-down. Spray with non-stick oil, then drape dough over each ramekin. The dough should almost - but not quite - touch the baking sheet. Prick the flat top of the dough with a fork several times.
Bake for 8-10 minutes. Lift the naan off the bowls and set the bowls aside. Set the bread bowls right side up on the baking sheet and bake for 5 minutes, until insides are golden.
Brush the insides of the bowls with garlic butter and fill with a generous portion of rice and curry. Top with a dollop of plain yoghurt and garnish with fresh coriander and ENJOY!

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