Aubergine and Lentil Dhansak
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Aubergine and Lentil Dhansak

With Caramelised Onion Rice and Coconut Yoghurt


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time35 minutes


serving amount

1 unit(s)


(May contain Celery)

1 sachet(s)

Garam Masala

2 unit(s)


2 unit(s)

Garlic Clove

1 tin(s)

Brown Lentils

1 pot(s)

Cardamom Pod

100 grams

Basmati Rice

1 carton(s)

Passata di Pomodoro

5 grams

Vegetable Stock Paste

1 sachet(s)

North Indian Style Spice Mix

150 grams

Baby Spinach

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

20 grams


1 tsp

Sugar for the Onions

200 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2011 kJ
Energy (kcal)481 kcal
Fat10.1 g
of which saturates5.8 g
Carbohydrate83.6 g
of which sugars22.9 g
Protein15.3 g
Salt1.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Large Saucepan
Medium Saucepan



Preheat your oven to 240°C/220°C fan/gas mark 9.

Trim and chop the aubergine into 2cm pieces. Place the aubergine onto a baking tray and drizzle with oil. Sprinkle with half of the garam masala. If you'd like to, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until is soft and golden, 15-20 mins. Turn halfway through cooking.


Halve, peel and finely slice the onions. Heat a large saucepan over medium heat and melt the butter (see ingredients for amount). Add the onions and soften, stirring occasionally, for 8-10 mins. If you'd like to, season with salt and pepper.

Meanwhile, boil a half-full kettle. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Turn the heat off once cooked.


Once the onions have softened, transfer half to a medium saucepan and heat on medium-high. Add the cardamom pods and sugar (see ingredients for amount). Stir to dissolve the sugar and caramelise the onions, 1 min. Add the rice, toast for 1-2 mins.

Next, pour in the boiled water (see ingredients for amount) with 0.25 tsp of salt, and bring back to the boil on high heat. Reduce the heat to low. Cover with a tight-fitting lid and cook for 10 mins, then remove from the heat, still covered, and leave to the side to steam until ready to serve.


Heat the saucepan with the onions on medium-high. Add the garlic, stir and cook for 1 min.

Pour in the passata, veg stock and water (see ingredients for amount) to the onions. Turn up the heat and bring to the boil, stirring to dissolve the stock. Add the lentils, North Indian inspired spices and the remaining garam masala. Bring to a simmer on medium-low heat. If you'd like to, season with salt and pepper. Simmer to reduce, stirring, 3-4 mins.


Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Next, stir through the roasted aubergine.


Serve your caramelised onion rice with large spoonfuls of aubergine dhansak. Finish with dollops of coconut yoghurt.