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Glazed Lentils Vindaloo
A glazed Indian lentil vindaloo with spinach, garlic and cauliflower, finished with coriander powder, yogurt and ghee, 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 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.
