Roasted Aubergine Dahl
with wilted spinach and rice
Dahl is a versatile pulse-based dish from India that comes in many different forms. This one features smoky roasted aubergine and tender wilted spinach simmered in aromatic spices.
Tags:
Veggie
Allergens:
Celery
•Milk
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 pack(s)
Lentils
1 unit(s)
Aubergine
1 unit(s)
Onion
1 sachet(s)
Korma Curry Paste
1 pack(s)
Passata
1 sachet(s)
Vegetable Stock
(Contains Celery)
150 grams
Rice
5 grams
Coriander
120 grams
Baby Spinach
75 grams
Yoghurt
(Contains Milk)
1 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Sugar
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)619 kcal
Energy (kJ)2590 kJ
Fat6.7 g
of which saturates2.1 g
Carbohydrate106.8 g
of which sugars32.2 g
Dietary Fiber10.9 g
Protein29.2 g
Cholesterol0 mg
Salt4.95 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Lid
•Large Pot
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim and chop the aubergine into 2cm pieces. Pop the pieces onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper and sprinkle over the North Indian style spice mix. Toss to coat, then arrange in a single layer.
- Roast the aubergine until golden brown and soft, 25-30 mins. Turn halfway through.
2
- While the aubergine cooks, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 10 mins.
- Remove from the heat (still covered) and leave aside for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Heat a drizzle of oil in a large pot over medium-high heat.
- Once hot, add the onion and cook, stirring, until softened and turning brown, 5-6 mins.
- Drain and rinse the lentils in a sieve.
4
- Add the korma curry paste to the pot and cook, stirring, for 1 min.
- Add 350ml water, ½ tsp sugar (double both for 4p), vegetable stock powder, lentils and passata.
- Bring to the boil. Once boiling, lower to medium heat and cook until the sauce has reduced, 10-15 mins.
- Stir regularly to prevent sticking. Add a splash of water if it's starting to get too thick.
- Season to taste with salt, pepper and sugar.
5
- Once the sauce has reduced, add the spinach a handful at a time, stirring until wilted and piping hot, 2-3 mins.
- Roughly chop the coriander (stalks and all).
- Stir through half the roasted aubergine, half the yoghurt and half the coriander.
- Taste and season with salt and pepper.
6
- Once everything is ready, divide the rice between bowls.
- Top with the dahl, the remaining roasted aubergine and remaining yoghurt.
- Scatter over the remaining coriander.
