Lentil Sambar and Paneer Curry

Meanwhile, halve, peel and thinly slice the onion. Chop the paneer into 2cm chunks. Peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Chop up the peanuts as finely as you can.

Heat a drizzle of oil in a medium saucepan on a medium high heat. When hot, add the paneer to the pan and fry until golden, stirring occasionally, 3-4 mins. Remove to a plate. Pop the pan back on the heat with a drizzle of oil. When hot, add the onion and carrot and cook, stirring frequently, until tender, 7-8 mins. Add the remaining Sri Lankan spice, tomato puree, garlic and lentils and cook for 1 minute stirring frequently. Add the coconut milk, water (see ingredients for amount), veg stock powder and paneer. Stir to combine and simmer until the lentils are cooked, 20-25 mins.

While the curry cooks, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, star anise, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the lentils are soft, add the spinach to the curry a handful at a time and cook until wilted and piping hot, 2-3 mins. If the curry is a bit thick add a touch of water. Season to taste with salt and pepper.

Remove the star anise from the rice and fluff with a fork. Share the rice between your bowls and top with the curry. Top with the roasted aubergine pieces. In a small bowl, combine the chopped peanuts, lime zest, coriander and oil (see ingredients for amount). Sprinkle over the whole dish and serve with a lime wedge along side for squeezing over. Enjoy!