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Potato Lentil Curry with Raita on Whole Wheat Naan Bread

This dish is full of flavor and texture, with a combination of warm spices, hearty potatoes, and wholesome lentils. Enjoy this vegetarian curry as a quick and flavorful lunch option.
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Print Recipe
Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 24

Dish

School Foodservice

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 24

Description

This dish is full of flavor and texture, with a combination of warm spices, hearty potatoes, and wholesome lentils. Enjoy this vegetarian curry as a quick and flavorful lunch option.

Ingredients

  • 12 cups (1680 g) Frozen cooked yellow diced potatoes
  • 48 oz (1360 g) Lentil curry, food service prepared
  • 24 each (306 g) Naan bread, whole wheat
  • 6 tsp (24 g) Cilantro, chopped (garnish, optional)
+

Raita Sauce

  • 12 oz (354 ml) Greek yogurt, non-fat
  • ½ cup (52 g) Cucumbers, small dice or grated
  • ¼ cup (4 g) Cilantro, chopped
  • 1 tbsp (6 g) Cumin, ground
  • ¼ cup (60 ml) Lemon juice
  • 1 tsp (7 g) Salt
  • ½ tsp (2 g) Black pepper

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat oven to 350°F (176°C).
  3. In a large deep hotel pan, add lentil curry and frozen diced cooked potatoes and mix thoroughly. Place the hotel pan in the oven for 20 minutes until simmering. Remove the hotel pan from the oven and let it cool. Curry should have a thick consistency, so it doesn’t run off the naan bread easily.
  4. To make raita sauce, combine yogurt, cucumbers, cilantro, cumin, lemon juice, salt, and black pepper in a large bowl and mix until fully combined. Set aside and/or store in the refrigerator.
  5. Place naan bread on a parchment paper lined sheet tray and place it in preheated oven for 5 minutes to warm up naan bread. Remove from oven and start assembly.
  6. To assemble, on naan, scoop potato lentil curry, drizzle raita sauce, and garnish with chopped cilantro.

Variations

Meal Contributions:

  • ½ cup starchy vegetables
  • 2 oz M/MA

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Nutrition Facts Per Serving

Calories

170

Fat

4.5g

Sodium

310mg

Vitamin C

17.07mg

Carbohydrates

30g

Fiber

1g

Protein

6g

Potassium

225mg

Sugar

4g

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