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Lentil Sambar Curry

Lentil Sambar Curry

With Roasted Aubergine and Salted Peanut Sprinkle

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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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)

Star Anise

1 pack(s)

Basmati Rice

1 unit(s)


1 pot(s)

Sri Lankan Curry Powder

1 unit(s)

Red Onion

2 clove

Garlic Clove

1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Salted Peanuts


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


1 pack(s)

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3268 kJ
Energy (kcal)781 kcal
Fat34.0 g
of which saturates19.0 g
Carbohydrate97 g
of which sugars18.0 g
Protein23 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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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!