Roasted Aubergine and Pea Dal
with Basmati Rice and Yoghurt
Our Roasted Aubergine and Pea Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Aubergine
(May contain traces of: 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
120
Peas
75
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
½
Sugar
350
Water for the Dal
300
Water for the Rice
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces. Pop them onto a large baking tray.
Drizzle with oil and season with salt, pepper and the North Indian style spice mix. Toss to coat, then arrange in a single layer.
When the oven is hot, roast on the top shelf until golden brown and soft, 20-25 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion and cook, stirring, until softened, 5-6 mins.
Stir in korma style paste to the onion and cook, stirring, for 1 min more.
Add the passata, lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts) to the pan.
Season with salt and pepper, stir well, then 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 they don't stick to the bottom of the pan and add a splash of water if it gets too thick.
While the dal cooks, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Once the lentils are cooked, stir through the peas and cook until piping hot, 1-2 mins. Remove from the heat
Stir through half the roasted aubergine and half the yoghurt. Taste and season with salt and pepper.
When ready, fluff up the rice with a fork and share between your bowls.
Spoon over the dal, then top with the remaining roasted aubergine and yoghurt.
Enjoy!
