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Lentil Sambar Curry

Lentil Sambar Curry

with Roasted Aubergine, Spinach and Peanuts

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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 sachet

Sri Lankan Curry Powder

1 unit(s)

Red Onion

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

10 grams

Vegetable Stock Paste


150 grams

Basmati Rice

1 pot(s)

Star Anise

100 grams

Baby Spinach

Not included in your delivery

2 tbsp

Olive Oil

100 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)3192 kJ
Energy (kcal)763 kcal
Fat33.0 g
of which saturates17.0 g
Carbohydrate92 g
of which sugars13.0 g
Protein22 g
Salt1.23 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
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. 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.


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 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.


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).


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 alongside for squeezing over. Enjoy!