Roasted Aubergine and Spinach Dal
with Basmati Rice and Greek Yoghurt
.
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
Aubergine
(May contain Celery)
1
North Indian Style Spice Mix
1
Onion
50
Korma Curry Paste
(Contains Mustard)
1
Tomato Passata
100
Red Split Lentils
10
Vegetable Stock Paste
(Contains Celery)
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
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim and chop the aubergine into 2cm pieces. Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the North Indian style curry powder. 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 curry paste and cook, stirring, for 1 minute. Add the passata, lentils, water (see ingredients for amount), vegetable stock paste, 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.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 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).
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. Enjoy!
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