Lentil Curry with Chard & Naan

Ingredients for 3-4 Serves:
  • 350g Chard
  • 300g Red Lentils
  • 1 thumb size piece Ginger
  • Sesame Seeds
  • 350ml Vegetable Broth
  • 250ml Coconut Milk
  • 1 Red Onion
  • 2 cloves of Garlic
  • 1 bunch of Parsley
  • Sea Salt
  • Chili Flakes (optional)
  • Naan Bread (I prefer the ones seasoned with Cilantro and Garlic)
  • Plain Yoghurt (optional)

Concerning the spices I always use the “Indian Allrounder” mix by Justspices.de

It has just the right touch of sweetness and hotness for this meal. We can also use: ½ tbsp Fenugreek Seeds, 1 tbsp Paprika Powder, 1 tbsp Cilantro Seeds, ½ tbsp Cardamom Seeds and 1 tbsp Curcuma.

Let’s start with slicing the Chard stems into 1cm/40inches chunks and the Leaves into bite-sized pieces. Dice the Onion, the Garlic and the Ginger. Put everything with two tablespoons of Vegetable Oil into the pot and add some Chili Flakes if you want. When everything looks slightly golden add a tablespoon of Sesame Seeds, the Spices and a few Parsley Leaves. (I use one heaped spoonful of my Mix) After one minute we’re ready for the Chard and the Lentils. Put it in and quickly add the Vegetable Broth and the Coconut Milk. Make sure everything is covered and start to gently fold in half of the Parsley Leaves. Salt it and let it cook for about 15 minutes on medium heat. Make sure that the Lentils don’t boil to a complete mash! In the meanwhile you can toast the Naan until they are slightly crispy and cut them into half.

Serve the Curry with Plain Yoghurt, Parsley Leaves and Sesame Seeds on top.


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