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Sri Lankan Style Lentil Sambar Curry
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Sri Lankan Style Lentil Sambar Curry

Sri Lankan Style Lentil Sambar Curry

with Roasted Aubergine and Zesty Rice

Our Sri Lankan Style Lentil Sambar Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Celery

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

2

Sri Lankan Style Curry Powder

2

Garlic Clove

½

Lime

30

Tomato Puree

50

Red Split Lentils

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

150

Basmati Rice

100

Baby Spinach

40

Mango Chutney

Not included in your delivery

125

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kJ)2925 kJ
Energy (kcal)699 kcal
Fat23.9 g
of which saturates19.7 g
Carbohydrate107.2 g
of which sugars20.9 g
Protein19.9 g
Salt1.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Garlic Press
Medium Saucepan
Lid

Instructions

Roast the Aubergine
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then halve lengthways. Cut each half into four long strips, then halve widthways.

Pop the aubergine onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the Sri Lankan style curry powder. Toss to coat, then spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins. Turn halfway through.

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Zest the lime and cut into wedges.

 

Curry Up
3

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, stir in the tomato puree, garlic, lentils and the remaining Sri Lankan style curry powder. Cook for 1 min, then stir in the coconut milk, veg stock paste and water for the curry (see pantry for amount).

Bring to the boil, then lower the heat, cover and simmer gently until the lentils are cooked, 20-25 mins. Stir frequently to ensure they don't stick.

Cook the Rice
4

While the curry 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).

Add the Spinach
5

Once the lentils are soft, add the spinach to the curry a handful at a time until wilted and piping hot, 2-3 mins. Stir in the mango chutney.

Add a splash of water if it's a little thick, then season to taste with salt and pepper and a good squeeze of lime juice from a lime wedge.

Finish and Serve
6

Fluff up the rice with a fork, stir through the lime zest, then share between your bowls.

Spoon over the lentil sambar curry and top with the roasted aubergine.

Serve with a lime wedge for squeezing over.

Enjoy!