Red Lentil and Paneer Spinach Dal
with Roasted Aubergine and Basmati Rice
Our Red Lentil and Spinach Dal with Paneer is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
Echalion Shallot
1
Garlic Clove
1
Aubergine
(May contain Celery)
1
North Indian Style Spice Mix
150
Basmati Rice
50
Korma Curry Paste
(Contains Mustard)
1
Tomato Passata
100
Red Split Lentils
10
Vegetable Stock Paste
(Contains Celery)
40
Baby Spinach
226
Paneer
(Contains Milk)
Not included in your delivery
300
Water for the Rice
1
Sugar
350
Water for the Dal
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the aubergine, then cut into roughly 3cm pieces.
Pop the aubergine onto a large baking tray. Drizzle with oil and season with salt, pepper and half 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, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the shallot and cook, stirring frequently, until tender, 3-4 mins.
While the shallot cooks, pour the water for the rice (see pantry for amount) into another 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 korma style paste, fried paneer, garlic and remaining North Indian style spice to the shallot and cook, stirring frequently, for 1 min.
Stir in the passata, lentils, veg stock paste, sugar and water for the dal (see pantry for both amounts). Combine and bring to a boil.
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.
Once the lentils are cooked, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins.
Stir through the roasted aubergine and cook until everything's piping hot.
Taste and season with salt and pepper if needed. Add a splash more water if it's a little thick.
When everything's ready, fluff up the rice with a fork and spoon into your bowls.
Top with the aubergine and paneer dal and tuck in.
Enjoy!
