Roasted Aubergine and Spinach Dal
with Rice and Greek Yoghurt
- Mustard
- Milk
- May contain traces of allergens
- Celery
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
Ingredients
1
Aubergine
(May be present: Celery)
1
North Indian Style Spice Mix
1
Onion
50
Korma Curry Paste
(Contains: Mustard)
1
Tomato Passata
100
Red Split Lentils
1
Vegetable Stock Powder
150
Basmati Rice
1
Coriander
100
Baby Spinach
75
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
½
Sugar
350
Water for the Lentils
300
Water for the Rice
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The dal is widely praised for its well-balanced, authentic Indian flavours without being too spicy. Adding butter, garlic, or a pinch of extra spice can help deepen the flavour if you prefer more depth.
- Ease of prep: Most find this straightforward to follow, though juggling the aubergine, dal, and rice simultaneously can make timing feel a little stretched.
- Suggestions: Keep a close eye on the aubergine — it can roast faster than the recipe suggests, so check it early to avoid over-drying. If the dal feels a little flat, a small knob of butter and some garlic work well to round it out; some also skip the yoghurt or reduce the coriander to suit their taste.
- Next-day meals: Leftovers reheat beautifully, with several noting the dal tastes even better the following day — just leave the rice out if storing separately.
- Portions: This recipe makes a generous amount, often stretching comfortably to three or more servings, making it a great option if you enjoy having lunch sorted for the next day.
