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.
Total time
41 min
Prep
16 min
Cook
25 min
Difficulty
medium
Cuisine
Indian
comfortvegetarian
Ingredients
600glentils
2tomatoes
1ginger
300gnaan
to tastegaram masala
2 tbspcoconut milk
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Rinse and season the lentils, then roast them over medium-high heat until well browned, about 6 minutes.
2
Add the tomatoes and ginger, cooking until softened, about 4 minutes.
3
Stir in the garam masala and coconut milk for 2 minutes.
4
Warm the naan separately.
5
Let the lentils simmer for about 7 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
496
Protein
21g
Fat
14.5g
Carbs
72.2g
Fiber
14.3g
Sodium
382mg
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