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Lentil Sambar Curry

Lentil Sambar Curry

with Roasted Aubergine, Spinach and Peanuts

.

Tags:
Veggie
Allergens:
Peanut
Celery

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 Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

1

Sri Lankan Style Curry Powder

1

Red Onion

2

Garlic Clove

1

Carrot

1

Coriander

½

Lime

25

Salted Peanuts

(Contains Peanut May contain Nuts)

30

Tomato Puree

50

Red Split Lentils

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

150

Basmati Rice

1

Star Anise

100

Baby Spinach

Not included in your delivery

2

Olive Oil

100

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)763 kcal
Energy (kJ)3192 kJ
Fat33 g
of which saturates17 g
Carbohydrate92 g
of which sugars13 g
Protein22 g
Salt1.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Zester
Garlic Press
Medium Saucepan
Bowl

Instructions

Roast the Aubergine
1

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. Drizzle with oil and season with salt, pepper and half of the Sri Lankan curry powder. 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.

Prep
2

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.

Curry Time
3

Heat a drizzle of oil in a medium saucepan 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 min, stirring frequently. Add the coconut milk, water for the curry (see ingredients for amount) and veg stock paste. Stir to combine and simmer until the lentils are cooked, 20-25 mins.

Rice Rice Baby
4

While the curry cooks, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, star anise and1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

Curry On
5

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.

Time to Serve
6

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 alongside for squeezing over. Enjoy!