chopped fresh ginger
cloves garlic, chopped
scallions, sliced, white and green parts separated
medium carrots (about 8 ounces), chopped
large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving
- Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.
- Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.