West African Style Spiced Dal and Pickled Aubergine
with Baby Spinach and Naan Bread Dippers
- Soya
- Sulphites
- Cereals containing gluten
- Milk
- Wheat
- May contain traces of allergens
- Celery
This West African Style Spiced Dal and Pickled Aubergine is a bowl full of flavour. Fragrant and aromatic, West African paste drives the flavour here, made with turmeric, cumin, fenugreek and black pepper for a curry-forward blend of spices.
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
200 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
1 tsp
Sugar
400 milliliter(s)
Water for the Lentils
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 and 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 and cook for 1 min.
Stir in the coconut milk, vegetable stock paste, sugar and water for the lentils (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, let it cool slightly and add it to the pickling liquid and toss together until the liquid has been absorbed. Set aside for now.
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.
Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.
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!
