Curried Tomato and Red Lentil Stew

Separate cilantro leaves and stems. Chop leaves and set both aside.

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add onion, cilantro stems, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is softened, about 6 minutes. Stir in curry powder and cook until fragrant, about 30 seconds.

Add 6 cups water and lentils. Use a spoon to scrape any browned bits from the bottom of the saucepan. Bring to a boil, then simmer over medium heat until lentils are nearly tender, about 10 minutes.

Add remaining 1 3/4 cups water, cherry tomatoes, and coconut milk powder. Cook over medium-high heat until lentils are very soft and stew is thickened, 10 to 12 minutes. Lightly crush tomatoes with a spoon.

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Lightly brush both sides of naan with 1/2 tablespoon oil and sprinkle with salt. Place on a rimmed baking sheet.

Place in the preheated oven and broil until golden brown, about 2 minutes, flipping once halfway through. Transfer to a cutting board and cut into wedges.

Add carrots to the stew and cook until softened, about 4 minutes. Remove from the heat and stir in 1 1/2 teaspoons salt, pepper, and 1/2 of the reserved cilantro leaves. Ladle stew into bowls. Drizzle with remaining olive oil and garnish with remaining cilantro leaves. Serve with toasted naan.