Spicy Eggplant & Lentil Masala

Name: Spicy Eggplant & Lentil Masala over golden rice with zesty yogurt sauce & cashews
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; 1 sachet(s) Yellow curry spices; 2 piece Tomato; 3 teaspoon Ground turmeric; 100 g Organic full-fat yogurt; 20 g Chopped cashews; 20 g Fresh coriander & mint; ½ piece Lime; 2 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 2 teaspoon Sugar

over golden rice with zesty yogurt sauce & cashews

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

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Cashewnoten

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

½ sachet(s)

Yellow curry spices

1 piece

Tomato

1.5 teaspoon

Ground turmeric

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

10 g

Chopped cashews

(Contains: Cashewnoten May be present: Pinda's, Noten, Sesamzaad)

10 g

Fresh coriander & mint

(May be present: Selderij)

¼ piece

Lime

Not included in your delivery

1 tablespoon

Olive oil

½ piece

Low sodium vegetable stock cube

1 teaspoon

Sugar

Nutrition Values

Energy (kJ)3550 kJ

Calories848 kcal

Fat37.1 g

Saturated Fat18.2 g

Carbohydrate106.1 g

Sugar17.9 g

Dietary Fiber20.4 g

Protein23.1 g

Salt1.4 g

Potassium310.9 mg

Calcium34.3 mg

Iron1.4 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

•Lid

•Casserole

•Bowl

•Small Bowl

Cooking Steps

Boil plenty of water in two pots or saucepans.
In one pot, cook the lentils for 11 - 13 minutes or until soft, covered. Drain and set aside.
Meanwhile, boil the rice for 12 - 15 minutes in the other pot.
Add half of the turmeric during the final minute of cooking, then drain. Season to taste with salt and pepper, then set aside.

Dice the eggplant into 1cm cubes.
Heat the olive oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 8 - 10 minutes or until done. Toss regularly.
Dice the tomato. Chop the onion and crush or mince the garlic.
Mince the ginger or use a microplane as preferred.

To the eggplant, add the onion, ginger, garlic and yellow curry spices. Mix well and fry for 2 - 3 minutes.
Add the tomato, sugar, garam masala* and the rest of the turmeric. Crumble in the stock cube and fry for 2 minutes (see pantry for amount).
Add the lentils and coconut milk. Cook for 1 minute, then season to taste with salt and pepper.

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

Cut half of the lime 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 lime juice as preferred. Season to taste with salt and pepper.
Serve the rice on deep plates, topped with the curry and the yogurt sauce.
Garnish with the coriander and the cashews. Serve the lime wedges alongside.