Glazed Lentils Vindaloo

Name: Glazed Lentils Vindaloo
Prep time: 18 min
Cook time: 40 min
Total time: 58 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 pieces lentils; 1/2 cup spinach; 1 garlic; 1 cup cauliflower; 2 cups naan; 1 tbsp coriander powder; 1 tbsp yogurt; 2 tsp ghee; 1 tbsp olive oil; to taste salt and black pepper

A glazed Indian lentil vindaloo with spinach, garlic and cauliflower, finished with coriander powder, yogurt and ghee, served with naan.

Total time

58 min

Prep

18 min

Cook

40 min

Difficulty

medium

Cuisine

Indian

gluten-freevegetarian

Ingredients

4 pieceslentils

1/2 cupspinach

1garlic

1 cupcauliflower

2 cupsnaan

1 tbspcoriander powder

1 tbspyogurt

2 tspghee

1 tbspolive oil

to tastesalt and black pepper

Instructions

Rinse and season the lentils, then roast them over medium-high heat until well browned, about 6 minutes.

Add the spinach, garlic and cauliflower, cooking until softened, about 5 minutes.

Stir in the coriander powder, yogurt and ghee for a final minute.

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.

Calories

471

Protein

14.8g

Fat

14.8g

Carbs

71g

Fiber

6.6g

Sodium

635mg

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