Lentil dhal with herby garlic naans

Serve up a bowl of this gently spiced and deliciously nourishing Indian veggie stew, and it will be smiles all round. Even the readymade naan is given an extra flavour spin with some homemade coriander and garlic butter.

Ingredients

Serves: 4

Ready in: 45 mins

Vegetarian

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp medium curry powder
• 1 tsp turmeric (optional)
• 200g red lentils
• 2 x 400g cans chopped tomatoes
• 1 vegetable stock cube, made up to 600ml with boiling water
• ½ x 20g pack coriander, leaves chopped
• 2 tbsp butter, softened
• 1 packet of 2 plain Co-op Naan breads
• Mango chutney, to serve

Method

1. Heat the oil in a large saucepan and cook the onions and two-thirds of the garlic for 4-5 mins, until softened. Add the curry powder and turmeric (if using), stir to combine and cook for 30 secs more.
   
2. Add the red lentils, chopped tomatoes and vegetable stock. Simmer for 25-30 mins, or until the lentils are tender and the sauce is thickened.
   
3.  Meanwhile, make a coriander butter by mashing the chopped coriander with the softened butter and the rest of the garlic. Chill until needed.
4.  Warm naans according to pack instructions, then top with a little of the flavoured butter so it melts. Serve the buttery naans with the curry and a little mango chutney.