1 sachet of black mustard seeds (3.8g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
860 kJ 206 kcal
2724 kJ 651 kcal
Fat of which saturates
6.8 g 5.5 g
21.5 g 17.4 g
Carbohydrate of which sugars
25.1 g 2.4 g
79.5 g 7.5 g
Fibre
5.4 g
17.2 g
Protein
7.4 g
23.4 g
Salt
0.89 g
2.83 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Whilst the rice is cooking, peel and finely slice 1 [2]shallot[s]
Peel and finely slice 1 [2]garlic clove[s]
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the Knorr vegetable stock cube[s] and chopped coconut cream in 600ml [1L] boiled water – this is your coconut stock
Rinse the red lentils in a sieve under the cold tap
3
Trim the green stalks off the aubergine[s] and slice into strips
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a very generous drizzle of vegetable oil over a medium-high heat
Once hot, add the auberginestrips with a pinch of salt and cook, covered, for 10-12 min, turning occasionally until golden and tender
Tip: Add extra oil if it's looking a little dry!
4
Heat a separate pot with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced shallot, sliced garlic and curry powder with half the turmeric and cook for 1 min
Add the rinsed lentils and cook for 1 min further
Add the coconut stock, bring to the boil over a high heat, and cook for 15-20 min or until the lentils are tender and starting to break down – this is your coconut dal
5
Whilst everything is cooking, slice the green chilli[es] in half lengthways, then slice diagonally into strips
Peel the remaining shallots and chop them into wedges
6
Peel and finely chop (or grate) the remaining garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Chop the coriander finely, including the stalks
Combine the chopped garlic, ginger and most of the coriander (save some for garnish!), cider vinegar, black mustard seeds and 1 tbsp [2 tbsp]sugar – this is your pickling liquid
7
Once theaubergine is golden and tender, transfer it to kitchen paper and return the pan to a medium heat
Add the sliced chilli (can't handle the heat? Go easy!) and shallot wedges with the remaining turmeric and cook for 2-3 min
Return the cooked aubergine and pickling liquid to the pan and cook for 2-3 min or until all the liquid has evaporated – this is your aubergine pickle
8
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