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Roasted Aubergine and Spinach Dal

Roasted Aubergine and Spinach Dal

with Basmati Rice and Greek Yoghurt

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Tags:SpicyVeggie
Allergens:MustardCeleryMilk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 sachet

North Indian Style Spice Mix

1 unit(s)

Onion

1 sachet

Korma Style Paste

(ContainsMustard)

1 pack(s)

Tomato Passata

100 grams

Red Lentils

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

Basmati Rice

1 bunch(es)

Coriander

100 grams

Baby Spinach

75 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

½ tsp

Sugar

350 milliliter(s)

Water for the Lentils

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2753 kJ
Energy (kcal)658 kcal
Fat12.0 g
of which saturates6.0 g
Carbohydrate111 g
of which sugars19.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

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!