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Lentil Sambar and Paneer Curry

Lentil Sambar and Paneer Curry

With Roasted Aubergine

Custom recipe
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We love Lentil Sambar Curry With Aubergine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pot(s)

Sri Lankan Curry Powder

1 unit(s)

Red Onion

250 grams



2 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)


½ unit(s)


25 grams

Salted Peanuts


1 sachet

Tomato Puree

50 grams

Red Split Lentils

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


150 grams

Basmati Rice

1 pot(s)

Star Anise

100 grams

Baby Spinach

Not included in your delivery

2 tbsp

Olive Oil

200 milliliter(s)

Water for Curry

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5143 kJ
Energy (kcal)1218 kcal
Fat68.0 g
of which saturates40.0 g
Carbohydrate103 g
of which sugars23.0 g
Protein48 g
Salt1.58 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways in half. Pop the aubergine onto a large baking tray in a single layer. Drizzle with oil and season with salt, pepper and half of the Sri Lankan Seasoning. Toss to coat and roast the aubergine until golden brown and soft, 25-30 mins. Turn halfway through cooking. Once cooked, remove from your oven and set aside.


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!