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!
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)
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
Nutritional information
Utensils
Instructions
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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Zest the lime and cut into wedges.
Heat a drizzle of oil in a medium saucepan on medium-high heat.
Stir in the tomato puree, garlic, lentils and 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.
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).
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.
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!
