Ingredients
The following ingredients have 4 Servings
- 1 cup 250 grams plain yogurt (I used Greek style)
- 1 generous handful cilantro (leaves and tender stems)
- 1 generous handful mint (just the leaves)
- 1/2 teaspoon minced ginger (the stuff from a tube is fine)
- 2 tablespoons minced green chile (optional, I used 1/2 a seeded jalapeno)
- juice of one or two limes
- salt and pepper to taste
- 2 tablespoons olive or vegetable oil
- 1 - 2 carrots (peeled and diced to make about 1/2 cup)
- 2 - 3 cloves garlic (minced)
- 1 tsp minced ginger (I used the stuff in the tube)
- 1/2 teaspoon cumin seeds
- 2 tablespoons curry powder (I used a Madras blend, but whatever you like will be great)
- 1/2 - 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne powder (adjust to your taste and the heat in your curry blend)
- 1 can tomato paste (mine was 170 grams/6 ounces)
- 2 cups vegetable broth (I reconstituted a bouillon cube)
- 1 cup water plus more as necessary
- 1 cup dry red lentils (rinsed well, drained and picked through)
- salt and pepper to taste
- 1 cup all purpose flour plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 125 grams plain yogurt
- softened butter or oil for the pan and brushing on the flatbreads
