Red Lentils and Eggplant curry
With Basmati rice, Mint & Chives yoghurt
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Basmati rice
40 g
Red split lentils
(May be present Gluten)
90 milliliters
Coconut milk
1 teaspoon
Fresh ginger
5 g
Fresh coriander
(May be present Celery)
½ piece
Eggplant
½ piece
Onion
½ piece
Garlic
½ sachet(s)
Garam Masala
¼ piece
Lemon
½ sachet(s)
Yellow curry spices
1 piece
Tomato
1.5 teaspoon
Ground turmeric
50 g
Organic full-fat yogurt
(Contains Milk)
10 g
Chopped cashews
(Contains Cashews May be present Peanuts, Tree nuts, Sesame)
5 g
Fresh coriander & mint
(May be present Celery)
5 g
Fresh mint
(May be present Celery)
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
- Bring plenty of water to boil in two pots.
- Add the red split lentils to one of the pots, put the lid on and cook over medium-high heat for 11 - 13 minutes, or until the lentils are soft, then drain and set aside.
- In the other pot, cook the rice for 12 - 15 minutes.
- At the last minute, add half of the turmeric. Then drain and set aside. Season with salt and pepper to taste.
- Dice the eggplant into 1cm cubes.
- Heat a drizzle of olive oil in a deep frying pan. Season the eggplant with salt and pepper, then fry for 8 - 10 minutes or until done, tossing halfway.
- In the meantime finely chop the onion and ginger. Crush or mince the garlic.
- Add the onion, ginger, garlic and yellow curry spices to the eggplant and fry for 2 - 3 minutes.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Dice the tomato. Cut half of the lemon into wedges and juice the rest into a small bowl.
- Add the tomato, the other half of the turmeric, sugar and garam masala*. Crumble in the stock cube. Stir well and fry for 2 minutes.
- Add the cooked lentils and coconut milk. Cook for 1 more minute. Season with salt and pepper to taste.
- Finely chop the coriander, mint and chives. In a bowl, mix the yoghurt with the mint,chives and lemon juice. Season with salt and pepper to taste.
*Take care, this ingredient is spicy! Use as preferred.
- Serve the rice and lentil curry on deep plates.
- Garnish with the coriander and cashew.
- Drizzle the yoghurt over.
- Serve the lemon wedges.