Muhammara-Inspired Lentil Curry
with Rice and Naan
This classic Middle-Eastern dip gets re-imagined as a curry! Roasted red peppers, almonds and warming spices join forces to create a truly delicious base for red lentils. To sweeten the deal, we've added in some fluffy basmati rice and delicious buttery naan to make this meal complete!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Red Lentils
½ tsp
Chipotle Powder
170 mL
Roasted Peppers
28 g
Almonds, sliced
(Contains Tree nuts)
370 mL
Crushed Tomatoes
1 tbsp
Honey
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
113 g
Yellow Onion
2 unit
Garlic, cloves
¾ cup
Basmati Rice
2 unit
Naan
(Contains Milk, Gluten)
7 g
Cilantro
200 g
Zucchini
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Drain, then finely chop roasted red peppers. Pierce one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in their package until broken into small crumbs (or finely chop, if you prefer).
Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until slightly golden, 1-3 min. Add 1 tbsp oil (dbl for 4 ppl), then onions, roasted red peppers and half the garlic. Season with salt and pepper. Cook, stirring often, until onions soften, 3-4 min. Add Turkish Spice Blend and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.
Add crushed tomatoes, zucchini, honey, lentils and 2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook, stirring often, until lentils soften, 10-15 min.
Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange naan on an unlined baking sheet. Spread garlic oil over naan. Season with salt. Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on naan so they don't burn!)
Fluff rice with a fork. Halve or quarter naan. Divide rice between plates. Top with curry. Sprinkle cilantro over top.
