SWEET & SOUR LENTIL DHAL WITH GRILLED AUBERGINE
Spice up supper with this superhealthy recipe that's high in fibre, packed with iron and counts as 4 of your 5-a-day - it's cheap too!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
- Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
- Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
Nutrition Facts : Calories 325 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
RED LENTIL & SQUASH DHAL
A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
- Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
Nutrition Facts : Calories 495 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
AUBERGINE DHAL WITH TOMATO & ONION RAITA
This comforting chickpea and lentil curry provides all five of your 5-a-day. It's spiced with turmeric and ginger and topped with a calcium-rich raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
- Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
- Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.
Nutrition Facts : Calories 597 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 21 grams sugar, Fiber 22 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
ROASTED AUBERGINE WITH CHILLI PEANUT DRESSING
Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the oil with ½ tbsp sweet chilli sauce and 1 tsp soy. Cut the aubergine into wedges lengthways, then transfer to a foil-lined roasting tin. Pour over the sweet chilli mixture and toss. Separate them out so they cook evenly, then roast for 30 mins.
- Meanwhile, mix the remaining sweet chilli, soy and the peanut butter. Squeeze in the lime, then add a splash of water and set aside. When the aubergine has 15 mins left, cook the rice following pack instructions, then stir through the chopped coriander and spring onion.
- Pile the rice into a bowl, and top with the aubergine. Drizzle over the peanut sauce, then scatter over the coriander leaves and spring onions.
Nutrition Facts : Calories 532 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 13 grams protein, Sodium 2 milligram of sodium
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AUBERGINE AND RED LENTIL CURRY RECIPE | DELICIOUS. MAGAZINE
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5/5 (3)Category Chicken Curry RecipesCuisine Indian RecipesCalories 243 per serving
- Preheat the oven to 190°C/fan170°C/gas 5. Place 1 large aubergine, cut into chunks, and 1 green pepper, deseeded and sliced, in a shallow roasting tin. Drizzle with 3 tbsp vegetable oil and sprinkle with 1 tsp mild chilli powder. Stir well to coat, then bake for 20-25 minutes, until golden brown.
- Meanwhile, in a pan, gently fry 1 onion, chopped, for 5 minutes, until soft. Add 1 tsp black mustard seeds and cook until they pop, then stir in 2 tbsp your favourite medium curry paste.
- Stir in 150g dried red lentils and 450ml vegetable stock and simmer for 15-20 minutes, until the lentils are tender.
- Stir in a handful chopped fresh coriander and the pepper and aubergine. Serve with warm naan bread.
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Reviews 1Category Main CourseCuisine IndianTotal Time 1 hr
- Place the diced aubergine, the cumin and mustard seeds and the sunflower oil into a roasting tin and roast for 40 minutes, stiring half way, or until cooked.
- Place the onion, garlic, chilli, coriander, ginger with 2 tbsp cold water into a small food processor and pulse until combined into a paste. You could also do this step in a pestle and mortar.
- Heat the remaining sunflower oil in a large saucepan and add the mustard and cumin seeds. Cook over a medium heat until the mustard seeds begin to pop.
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