Dahl with Grilled Garlic & Herb Naan

10 Ingredients

Number of servings

280grams Mission Naan Bread Garlic & Herb
1/4 cup vegetable oil
1 brown onion, finely chopped
4centimeters piece ginger, peeled and finely grated
410grams can crushed tomatoes
400grams red kidney beans, rinsed and drained
2teaspoons garam masala
1teaspoons ground chilli
1/2 bunch coriander, leaves picked
1/3 cup coconut cream

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

The Bright Side:

Using the finest ingredients, Mission Naan, available in Plain or Garlic, is a delicious accompaniment to curries, grilled meats and dips. To heat, simply grill, bake, microwave or pop in the toaster.

Method

Step 1 of 3

Heat 2 tbs oil in a large saucepan over medium heat. Cook onion, stirring, for 6 minutes or until softened. Add ginger and cook, stirring, for 30 seconds or until fragrant. Add tomatoes, lentils, beans and spices, then stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until thickened. Set aside 11/2 cups of the dahl mixture. Using a stick blender, blend dahl in pan until almost smooth. Return unblended dahl to pan and stir to combine.

Step 2 of 3

Finely chop 2 tbs coriander leaves. Place in a small bowl and stir in remaining oil. Heat a chargrill pan over medium heat. Sprinkle naan with a few drops of water. Chargrill, in batches, for 1 minute each side or until golden. Transfer to a baking tray and brush with oil mixture.

Step 3 of 3

Divide dahl among bowls. Swirl in cream. Top with remaining coriander. Serve with naan.