For the Lentil Curry:
Cover lentils in warm water with a squeeze of lemon juice. Soak for 1-3 hours.
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion, garlic, ginger and sliced chili and sauté until onions are soft, 5-7 minutes.
Combine the curry powder and turmeric and add, stirring until fragrant, 1 minute.
Add the chopped tomatoes, 1 Knorr Vegetable stock Pot, boiling water, lentils, cayenne pepper (optional) and coconut milk and bring to the boil. Allow to simmer 35-40 minutes until the lentils are soft and the sauce has thickened slightly.
For the Naan Edibowls:
Prepare the iconic Foodies of SA 2 ingredient dough: Sift the flour and gently fold in the yogurt with a spatula until the mixture forms a dough. On a floured surface, knead the dough by hand for 5-8 minutes. If too sticky, add more flour while kneading.
Divide the dough into 4 equal balls. On a floured surface, roll each ball into a disk.
Pre-heat an oven to 180℃.
Set 4 oven-safe bowls on a baking sheet, upside-down. Spray with non-stick oil, then drape dough over each ramekin. The dough should almost - but not quite - touch the baking sheet. Prick the flat top of the dough with a fork several times.
Bake for 8-10 minutes. Lift the naan off the bowls and set the bowls aside. Set the bread bowls right side up on the baking sheet and bake for 5 minutes, until insides are golden.
Brush the insides of the bowls with garlic butter and fill with a generous portion of rice and curry. Top with a dollop of plain yoghurt and garnish with fresh coriander and ENJOY!