West African Spiced Coconut Dal and Pickled Aubergine
with Baby Spinach and Naan Bread Dippers
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 unit(s)
Aubergine
(May contain traces of: Celery)
1 sachet(s)
White Cumin Seeds
2 unit(s)
Garlic Clove**
50 grams
West African Style Paste
(Contains: Soya)
100 grams
Red Split Lentils
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
25 grams
Red Pepper Chilli Jelly
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
100 grams
Baby Spinach
Not included in your delivery
400 milliliter(s)
Water for the Lentils
1 tsp
Sugar for the Sauce
½ tsp
Sugar for the Pickle
10 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat. Add the garlic and West African style paste and fry for 1 min.
Stir in the red split lentils, cook for 1 min, then stir in the coconut milk, vegetable stock paste, water for the lentils and sugar for the sauce (see pantry for both amounts).
Bring to a boil, then lower the heat and cover with a lid.
Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
Meanwhile, in a large bowl, combine the red wine vinegar, red pepper chilli jelly and sugar for the pickle (see pantry for amount). Season with salt and pepper.
Once the aubergine is ready, add it to the pickling liquid and toss together until the liquid has been absorbed.
A few mins before the lentils are ready, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once the lentils are cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Add a splash more water if you feel it needs it.
Season with salt and pepper and remove from the heat.
Spoon the dal into your bowls and top with the aubergine pickle.
Spread the butter (see pantry for amount) onto the naans then cut them in half and serve alongside for dipping and scooping.
Enjoy!
