Spicy Eggplant & Lentil Masala
over golden rice with zesty yogurt sauce & cashews4.0(144)
Calories
:
848 kcalProtein
:
23.1g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Cashewnoten
- Gluten
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
Did you know that garam masala literally means "spicy spice mixture" in Hindi?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
