Red Lentil and Spinach Dal
with Roasted Aubergine and Basmati Rice
15 Green SmartPoints® per serving
12 Blue SmartPoints® per serving
12 Purple SmartPoints® per serving
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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 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.
Ingredients
1
Echalion Shallot
1
Garlic Clove
1
Aubergine
(May contain Celery)
1
North Indian Style Spice Mix
150
Basmati Rice
50
Korma Curry Paste
(Contains Mustard)
1
Tomato Passata
100
Red Split Lentils
10
Vegetable Stock Paste
(Contains Celery)
40
Baby Spinach
Not included in your delivery
350
Water for the Lentils
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces.
Pop the aubergine pieces onto a large baking tray. Drizzle with oil and season with salt, pepper and North Indian style curry powder. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25 mins, turning halfway through. Meanwhile, heat a drizzle of oil in a medium saucepan on a medium heat. When hot, add the shallot and cook, stirring frequently until tender, 3-4 mins.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice and 1/4 tsp 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 10mins, then remove the pan from the heat (still covered) and leave to the side for another 10mins or until ready to serve (the rice will continue to cook in its own steam).
Add the korma curry paste and garlic to the shallot and cook, stirring frequently for 1 min. Add the passata, lentils, water (see ingredients for amount) and vegetable stock paste. Stir well and bring to a boil. Once boiling, lower the heat to medium and cook until the lentils are soft, 20-25 mins. TIP: Stir regularly to make sure it doesn't stick to the bottom of the pan and add a splash of water if it starts to get too thick.
Once the lentils are cooked, add the spinach a handful at a time, stirring until wilted and piping hot, 2-3 mins. Stir through the roasted aubergine and cook until everything is piping hot. Taste and season with salt and pepper if necessary.
Once everything is ready, divide the rice between your bowls. Top with the aubergine dal and tuck in. Enjoy!
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