Lentil Sambar and Paneer Curry
With Roasted Aubergine
We love Lentil Sambar Curry With Aubergine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
1
Aubergine
(May contain Celery)
1
Sri Lankan Curry Powder
1
Red Onion
250
Paneer
2
Garlic Clove
1
Carrot
1
Coriander
½
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
30
Tomato Puree
50
Red Split Lentils
200
Coconut Milk
1
Vegetable Stock Powder
150
Basmati Rice
1
Star Anise
100
Baby Spinach
Not included in your delivery
2
Olive Oil
100
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways in half. Pop the aubergine onto a large baking tray in a single layer. Drizzle with oil and season with salt, pepper and half of the Sri Lankan Seasoning. Toss to coat and roast the aubergine until golden brown and soft, 25-30 mins. Turn halfway through cooking. Once cooked, remove from your oven and set aside.
Meanwhile, halve, peel and thinly slice the onion. Chop the paneer into 2cm chunks. Peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Chop up the peanuts as finely as you can.
Heat a drizzle of oil in a medium saucepan on a medium high heat. When hot, add the paneer to the pan and fry until golden, stirring occasionally, 3-4 mins. Remove to a plate. Pop the pan back on the heat with a drizzle of oil. When hot, add the onion and carrot and cook, stirring frequently, until tender, 7-8 mins. Add the remaining Sri Lankan spice, tomato puree, garlic and lentils and cook for 1 minute stirring frequently. Add the coconut milk, water (see ingredients for amount), veg stock powder and paneer. Stir to combine and simmer until the lentils are cooked, 20-25 mins.
While the curry cooks, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, star anise, stir in the rice, lower the heat to medium and pop a lid on the pan. 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 soft, add the spinach to the curry a handful at a time and cook until wilted and piping hot, 2-3 mins. If the curry is a bit thick add a touch of water. Season to taste with salt and pepper.
Remove the star anise from the rice and fluff with a fork. Share the rice between your bowls and top with the curry. Top with the roasted aubergine pieces. In a small bowl, combine the chopped peanuts, lime zest, coriander and oil (see ingredients for amount). Sprinkle over the whole dish and serve with a lime wedge along side for squeezing over. Enjoy!
MOD Step 2: If you've added paneer to your meal, chop it into 2cm chunks once you've prepped the onion. Continue with the rest of the step.
MOD Step 3:
If you've decided to add paneer to your meal, before you cook the veg, heat a drizzle of oil in a medium sauce pan on a medium high heat. When hot, add the paneer to the pan and fry until golden, stirring occasionally, 3-4 mins. Remove to a plate. Continue with the rest of the step (using the same pan) and add the paneer back into the sauce when you add the water and stock. Continue with the recipe as instructed.
