Easy and Affordable Red Lentil Curry with Homemade Naan Bread

Summary:

This video demonstrates how to prepare a budget-friendly and protein-rich red lentil curry, dubbed "Poor Man's Curry," along with simple homemade naan bread.

Lentil Preparation: Red lentils are rinsed, combined with vegetable stock and salt, then simmered for about 12 minutes until plump and tender.
Naan Dough: A basic dough is made using self-raising flour, yogurt, salt, and a touch of oil, then mixed thoroughly.
Curry Base: Diced onions are sautéed until lightly browned, followed by minced ginger, garlic, and a blend of spices including curry powder, cumin, chili flakes, and turmeric, toasted on low heat.
Tomato Integration: Canned tomatoes and tomato paste are added to the spice mixture, simmered for 3 minutes, optionally with sugar to balance acidity.
Curry Assembly: The cooked lentils are added to the aromatic tomato base and simmered for an additional 15 minutes to allow flavors to meld.
Naan Cooking: Portions of the naan dough are rolled out and cooked on a dry, non-stick pan.
Finishing Touches: The warm naan is brushed with clarified butter (or a quick homemade version), minced garlic, and fresh coriander for enhanced flavor before serving with the lentil curry and rice.

Introduction and Recipe Overview [0:14]

Chef Rik introduces a budget-friendly, high-protein, vegetarian meal, which he dubs "Poor Man's Curry."
- The main components of the meal are a red lentil curry and homemade naan bread.
He highlights the benefits of red lentils, stating they are:
- Full of protein and other essential nutrients.
- Quicker to cook compared to brown or green lentils, making them an efficient choice.
- Versatile and can be used in various dishes like stews, soups, or even as a thickener in pies.

Preparing the Red Lentil Curry

Cooking the Lentils [1:11]

- 200 grams of red lentils are thoroughly rinsed and placed in a saucepan.
- 500-600 ml of vegetable stock (or water/chicken stock) is added to the lentils. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=82">1:22</a>]
- Approximately 1 teaspoon of salt is added to season the lentils during cooking. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=131">2:11</a>]
- The mixture is brought to a boil, then the heat is reduced to a simmer for about 12 minutes. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=95">1:35</a>]
  - It's important to stir the lentils occasionally to prevent them from sticking to the bottom of the pan. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=102">1:42</a>]
  - The goal is for the lentils to cook, swell up, and become plump and tender, absorbing most of the fluid. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=255">4:15</a>]
- Once cooked to the desired consistency (soft with a little texture remaining), the lentils are removed from the heat and set aside. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=348">5:48</a>]

Making the Curry Base [5:53]

- A non-stick frying pan is heated over a flame, and 1 tablespoon of oil is added. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=373">6:13</a>]
- 1 medium-sized diced onion is added to the pan and sautéed until it achieves a slight browning. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=382">6:22</a>]
  - This browning process helps to add depth of flavor to the curry. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=430">7:10</a>]
  - The onions are seasoned with salt and black pepper while sautéing. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=400">6:40</a>]
  - The black pepper provides a subtle underlying heat in the curry. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=412">6:52</a>]
- 2 teaspoons of minced garlic and 1 teaspoon of minced ginger are added to the sautéed onions. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=436">7:16</a>]
  - This mixture is cooked until the raw smell of the garlic and ginger disappears. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=468">7:48</a>]
- The heat is then turned down to its minimum setting before the dry spices are introduced. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=495">8:15</a>]
- The following spices are added:
  - 2 teaspoons of curry powder (the type can be chosen based on desired spice level: mild, medium, or hot). [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=499">8:19</a>]
  - 1 teaspoon of cumin. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=504">8:24</a>]
  - ¼–½ teaspoon of chili flakes (optional, for those who prefer a warmer curry). [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=507">8:27</a>]
  - ½ teaspoon of turmeric. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=511">8:31</a>]
- The spices are gently toasted in the pan with the aromatics, stirring continuously for a few minutes. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=527">8:47</a>]
  - This step is crucial for blooming the spices and releasing their full aroma and flavor.
- 400 grams of canned tomatoes (diced or crushed) and 2 tablespoons of tomato paste are added to the pan. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=567">9:27</a>]
  - If using whole canned tomatoes, they can be easily chopped directly in the can with kitchen scissors to avoid extra mess. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=640">10:40</a>]
  - The tomato mixture is stirred thoroughly into the spiced aromatics. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=577">9:37</a>]
  - Optionally, a teaspoon of sugar can be added to balance any acidity from the tomatoes. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=604">10:04</a>]
- The curry base is cooked for approximately 3 minutes to allow all the flavors to meld. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=675">11:15</a>]

Combining the Curry Base with Lentils [11:50]

- The cooked red lentils are transferred from their saucepan into the pan containing the curry base. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=710">11:50</a>]
- The lentils and curry base are stirred together thoroughly to ensure even distribution of flavors. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=718">11:58</a>]
- The combined curry is then left to simmer for an additional 15 minutes. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=732">12:12</a>]
  - This final simmering period allows the curry to thicken and the flavors to fully integrate, resulting in a cohesive dish.

Preparing the Naan Bread

Making the Naan Dough [2:18]

- In a large mixing bowl, the following ingredients are combined:
  - 200 grams of self-raising flour (known as self-rising flour in the US). [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=149">2:29</a>]
  - ½ teaspoon of salt (only added if using self-raising flour, as self-rising flour usually contains salt). [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=153">2:33</a>]
  - 200 grams of plain yogurt. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=167">2:47</a>]
  - 1 tablespoon of oil (optional, included to contribute to the naan's softness). [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=183">3:03</a>]
- The ingredients are mixed and then kneaded to form a cohesive, slightly sticky dough. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=176">2:56</a>]
- The dough is covered with plastic wrap and left to rest while the lentil curry is being prepared. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=241">4:01</a>]

Making Clarified Butter (Quick Ghee Substitute) [12:26]

- A small piece of butter is placed in a small metal bowl. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=759">12:39</a>]
- This small bowl is then positioned over a larger bowl containing boiling water, creating a bain-marie setup. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=763">12:43</a>]
- A lid is placed over the butter. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=769">12:49</a>]
- The butter will melt and separate; the milk solids will sink to the bottom, leaving clear clarified butter on top. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=771">12:51</a>]

Rolling and Cooking the Naan [13:03]

- The work surface and a rolling pin are lightly floured. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=787">13:07</a>]
- The naan dough is removed from its covering and divided into 4 to 6 equal portions. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=794">13:14</a>]
- Each portion is rolled into a ball, then flattened and shaped into an oval or teardrop, characteristic of naan bread. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=857">14:17</a>]
- A non-stick frying pan is heated over medium heat without any added oil. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=887">14:47</a>]
- A rolled naan is carefully placed onto the hot, dry pan. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=898">14:58</a>]
  - The naan will begin to bubble on its surface as it cooks. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=971">16:11</a>]
- Once bubbles appear and the underside is lightly browned, the naan is flipped over. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=978">16:18</a>]
- A clean cloth or paper towel is used to gently press down on the naan while it cooks. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=984">16:24</a>]
  - This technique helps to distribute the trapped air, ensuring the naan cooks evenly inside.
- Once both sides are cooked and lightly browned, the naan is removed from the pan.

Finishing the Naan [17:01]

- The warm, cooked naan is brushed generously with the clarified butter. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=1027">17:07</a>]
- A small amount of minced garlic is sprinkled over the buttered naan. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=1041">17:21</a>]
- Finally, a dusting of chopped fresh coriander is added for extra flavor and garnish. [<a href="https://youtube.com/watch?v=bUVhHzE67I4&t=1060">17:40</a>]

Serving and Tasting [18:46]

The hot red lentil curry is served alongside freshly steamed basmati rice and the warm, homemade garlic-coriander naan bread. [18:46]
Chef Rik tastes the completed meal.
- He describes the curry as "fabulous," "very, very pleasant," and "delicious." [19:40]
- He notes that the curry is not overly spicy and has a well-balanced, tomatoey flavor. [19:45]
- He re-emphasizes the meal's benefits: it's easy to make, uses high-quality ingredients that are inexpensive (especially lentils), and provides high protein and fiber. [20:34]