Coconut Curry Lentil Stew with Homemade Naan Bread

Start by preparing the naan dough: In a small bowl, combine 3/4 cup warm water with 1/2 teaspoon active dry yeast and 1 teaspoon sugar. Let sit for 5 minutes until foamy.

In a large bowl, mix 2 cups all-purpose flour with 1/2 teaspoon salt. Make a well in the center and add the yeast mixture, 2 tablespoons plain yogurt, and 1 tablespoon olive oil. Mix until a dough forms.

Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes while you prepare the stew.

For the stew, dice 1 medium onion, mince 3 cloves of garlic, and grate 1 inch piece of fresh ginger.

Peel and dice 2 medium carrots and 1 small sweet potato into 1/2-inch cubes.

Rinse 1 cup of red lentils under cold water until the water runs clear.

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent.

Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.

Add 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon garam masala, and 1/4 teaspoon red pepper flakes. Stir for 30 seconds to toast the spices.

Add the diced carrots and sweet potato to the pot and stir to coat with the spices.

Add the rinsed lentils, 1 can (13.5 oz) coconut milk, and 2 cups vegetable broth to the pot. Stir well.

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.

While the stew simmers, finish the naan bread. Punch down the risen dough and divide it into 4 equal pieces. On a floured surface, roll each piece into an oval shape about 1/4-inch thick.

Mix 1/2 teaspoon garlic powder with 2 tablespoons melted ghee or butter.

Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown spots appear.

Brush each cooked naan with the garlic butter mixture and keep warm.

When the lentils are tender, stir 2 cups of spinach into the stew and cook for 2-3 minutes until wilted.

Season the stew with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

Cut 1 lime into wedges and chop 1/4 cup fresh cilantro.

Serve the coconut curry lentil stew in bowls, garnished with fresh cilantro and lime wedges, with warm naan bread on the side.