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!
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
Instructions
Before starting, preheat the oven to 450ËšF.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.
