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Roasted Aubergine and Spinach Dal

Roasted Aubergine and Spinach Dal

with Rice and Greek Yoghurt

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This HelloFresh recipe of Aubergine & Spinach Dal, Rice & Yoghurt is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day


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 unit(s)


1 pot(s)

North Indian Style Spice Mix

1 unit(s)


50 grams

Korma Style Paste


1 pack(s)

Tomato Passata

100 grams

Red Lentils

1 unit(s)

Vegetable Stock Powder


150 grams

Basmati Rice

1 bunch(es)


100 grams

Baby Spinach

75 grams

Greek Style Yoghurt


Not included in your delivery

350 milliliter(s)

Water for the Lentils

½ tsp


300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate112 g
of which sugars20.0 g
Protein26 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Measuring Cups
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 into roughly 2cm pieces. Pop the aubergine chunks onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the North Indian spice mix. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 25-30 mins turning halfway through.


Meanwhile, halve, peel and chop the onion into small pieces. Heat a drizzle of oil in a large saucepan over medium high heat. Once hot, add the onion and cook, stirring, until softened and turning brown, 5-6 mins.


Add the korma paste and cook, stirring, for 1 minute. Add the passata, lentils, water (see ingredients for amount), vegetable stock powder, sugar (see ingredients for amount). Season with salt and pepper and bring to a boil. Once boiling, lower the heat to medium and cook until the lentils are soft, 20-25 mins. Stir regularly to make sure it doesn't stick to the bottom of the pan and add a splash of water if it is starting to get too thick.


Meanwhile, 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, 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).


Roughly chop the coriander (stalks and all). Once the lentils are cooked, add the spinach a handful at a time, stirring, until wilted and piping hot, 2-3 mins. Stir through half the roasted aubergine, half the Greek yoghurt and half the coriander. Taste and season with salt and pepper.


Once everything is ready, divide the rice between plates. Top with the dal, add the remaining roasted aubergine and remaining yoghurt. Scatter over the remaining coriander and enjoy!