Spicy Dahl with Fried Eggplant & Zesty Yogurt Sauce

Name: Spicy Dahl with Fried Eggplant & Zesty Yogurt Sauce over rice with cashews & fresh herbs
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 150 g Basmati rice; 75 g Red split lentils; 180 milliliters Coconut milk; 2 teaspoon Fresh ginger; 1 piece Eggplant; 1 piece Onion; 1 piece Garlic; 1 sachet(s) Garam Masala; ½ piece Lemon; 1 sachet(s) Yellow curry spices; 3 piece Tomato; 1 sachet(s) Cornstarch; 100 g Organic full-fat yogurt; 20 g Roasted cashew nuts; 20 g Fresh coriander & mint; 2 tablespoon Olive oil; 2 teaspoon Sugar; 200 milliliters Low sodium vegetable stock

over rice with cashews & fresh herbs

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Did you know that garam masala literally means "spicy spice mixture" in Hindi?

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Noten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Basmati rice

40 g

Red split lentils

(May be present: Gluten)

90 milliliters

Coconut milk

1 teaspoon

Fresh ginger

½ piece

Eggplant

½ piece

Onion

½ piece

Garlic

½ sachet(s)

Garam Masala

¼ piece

Lemon

½ sachet(s)

Yellow curry spices

1.5 piece

Tomato

½ sachet(s)

Cornstarch

(May be present: Gluten)

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

10 g

Roasted cashew nuts

(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)

10 g

Fresh coriander & mint

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Sugar

100 milliliters

Low sodium vegetable stock

Nutrition Values

Energy (kJ)3667 kJ

Calories876 kcal

Fat36.7 g

Saturated Fat17.8 g

Carbohydrate112.1 g

Sugar19 g

Dietary Fiber16.7 g

Protein23.3 g

Salt0.9 g

Potassium700 mg

Calcium52.9 mg

Iron2.6 mg

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.

Utensils

•Pan

•Casserole with Lid

•Deep Plate

•Large Frying Pan

•Bowl

•Small Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Dice the tomato. Chop the onion and crush or mince the garlic.
Mince the ginger or use a microplane as preferred.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic, onion, ginger and yellow curry spices for 2 - 3 minutes.

Add the lentils, tomato, sugar, garam masala* and the rest of the turmeric and fry for 2 minutes.
Add the stock and coconut milk. Cook for 15 - 17 minutes, covered. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Dice the eggplant into 1cm cubes. Coat it with the cornstarch and season with salt and pepper.
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Fry the eggplant for 9 - 12 minutes or until done, tossing regularly.
Cut half of the lemon into wedges and juice the rest into a small bowl.
Finely chop the fresh herbs, being sure to keep them separate.

In a bowl, combine the yogurt with the mint and some lemon juice as preferred. Season to taste with salt and pepper.
Serve the rice on deep plates, topped with the curry, the eggplant and the yogurt sauce.
Garnish with the coriander and the cashews. Serve the lemon wedges alongside.