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Skillet Lentils Korma
A skillet Indian lentil korma with tomatoes and fresh ginger, spiced with garam masala and finished with coconut milk, served with naan.
Ingredients
Instructions
Rinse and season the lentils, then roast them over medium-high heat until well browned, about 6 minutes.
Add the tomatoes and ginger, cooking until softened, about 4 minutes.
Stir in the garam masala and coconut milk for 2 minutes.
Warm the naan separately.
Let the lentils simmer for about 7 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.
