Lentil curry with two-ingredient flatbreads

The prospect of lentils for dinner might not fill you with excitement, but this tasty curry by Mogau Seshoene, a.k.a.The Lazy Makoti, certainly will! Pair it with easy, two-ingredient flatbreads and the meal will feel like a special occasion, as well as being affordable.

SHOP THE RECIPE

Lentil-and-potato curry with two-ingredient flatbreads

  • By Mogau Seshoene
  • Preparation: 30 minutes
  • Cooking: 1 hour

  • Onion 1, chopped
  • Olive oil 2 T
  • Fresh ginger 1 t, crushed
  • Garlic 1 t crushed
  • Turmeric 2 t
  • Cumin 1 t
  • Tomatoes 2, grated
  • Lentils 250 g
  • Potatoes 2, peeled and cubed
  • Coconut milk 1 x 400 ml can
  • Coriander 1 cup, chopped
  • For the flatbread:
  • Self-raising flour 375 g
  • Plain yoghurt  1 cup

Method:

  1. Heat the oil in a large saucepan and sauté the onion for a few minutes. Add the garlic and ginger.
  2. Add the spices and cook for 1–2 minutes, or until fragrant. Add the tomatoes and cook for 5 minutes, stirring occasionally.
  3. Add the lentils, potatoes and 1 cup water and bring to a boil.
  4. Reduce the heat to low, cover the saucepan, and simmer for 35–40 minutes, or until the lentils are soft. Stir occasionally to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ to 1 cup water.
  5. Once the lentils are soft and the curry is thick, add the coconut milk.
  6. Remove the pot from the heat and stir in the coriander.
  7. To make the flatbread, combine the flour and yoghurt. Mix well until combined. Use your hands to form a large ball of dough.
  8. Lightly flour a wooden board or work surface. Sprinkle a little flour on the dough, then transfer to the floured surface. 
  9. Flatten into a circular shape and divide into 4 equal portions. Flatten each portion to 1–2cm thick.
  10. Heat a non-stick saucepan over a medium heat. When hot, add the flattened dough and cook for 3 minutes, then turn over and cook for a further 2 minutes. Repeat with the remaining dough. If desired, lightly brush the top of each bread with melted butter and coriander. Serve with the curry. (Not into baking? You could use Woolies Heat & Eat Naan instead.)

(Serves 4)

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