Spicy Dahl with Fried Eggplant & Zesty Yogurt Sauce
over rice with cashews & fresh herbs- Melk (inclusief lactose)
- Cashewnoten
- Noten
- Gluten
- May contain traces of allergens
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- Selderij
Did you know that garam masala literally means "spicy spice mixture" in Hindi?
Ingredients
75 g
Basmati rice
40 g
Red split lentils
(Contains: Gluten, May contain traces of allergens)
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
(Contains: Gluten, May contain traces of allergens)
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
10 g
Roasted cashew nuts
(Contains: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten, May contain traces of allergens, Cashewnoten, Noten)
10 g
Fresh coriander & mint
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Sugar
100 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
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, garam masala* and sugar, then 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.
