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Glazed Lentils Korma with Naan
A glazed Indian lentil korma with garlic, tomatoes and cauliflower, finished with cumin seeds, yogurt and coriander powder, served with naan.
Ingredients
Instructions
Rinse and season the lentils, then bake them over medium-high heat until well browned, about 4 minutes.
Add the garlic, tomatoes and cauliflower, cooking until softened, about 4 minutes.
Stir in the cumin seeds, yogurt, coriander powder and coconut milk for 2 minutes.
Warm the naan separately.
Let the lentils simmer for about 12 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
