Spicy Eggplant & Lentil Masala
over golden rice with zesty yogurt sauce & cashews
Did you know that garam masala literally means "spicy spice mixture" in Hindi?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
