Lentil Sambar Curry
With Roasted Aubergine and Salted Peanut Sprinkle
We love a good Lentil Sambar Curry & Roasted 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.
1 pot(s)
Star Anise
1 pack(s)
Basmati Rice
1 unit(s)
Aubergine
1 pot(s)
Sri Lankan Curry Powder
1 unit(s)
Red Onion
2 clove
Garlic Clove
1 unit(s)
Carrot
1 bunch(es)
Coriander
½ unit(s)
Lime
1 pot(s)
Salted Peanuts
(ContainsPeanuts)1 sachet
Tomato Puree
50 grams
Red Split Lentils
200 milliliter(s)
Coconut Milk
200 milliliter(s)
Water for Curry
1 sachet
Vegetable Stock Powder
(ContainsCelery)1 pack(s)
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
2 tbsp
Olive Oil
Preheat your oven to 200°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 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).
While the rice cooks, 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.
Meanwhile, halve, peel and thinly slice the onion. 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 sauce pan on a medium high heat. 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) and veg stock powder. Stir to combine and simmer until the lentils are cooked, 20-25 mins.
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!