A sambar is an Indian lentil stew. For this plant-based twist, you'll pack your sauce with warm spices and zingy tamarind for a lip-smacking tang. Dollop with coconut yoghurt to serve.
Prep Time
35 min
Cuisine
Indian
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and roughly slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until beginning to soften
2
While the onion softens, dissolve the Knorrvegetable stock cube[s] in 600ml [1.1L]boiled water
Chop the tomatoes roughly
Chop the green beans roughly
3
Once the onion is beginning to soften, add the garam masala, ground fenugreek, ground turmeric and cayenne pepper (can't handle the heat? Go easy!)
Add the garlic & ginger paste and cook for 1-2 min further or until fragrant
Tip: Add a splash more oil if your pan is looking a little dry!
4
Rinse the red lentils in a sieve under the cold tap
Once fragrant, add the lentils, stock and tamarind paste to the pan with the onion
Give everything a good mix up and bring to the boil over a high heat
5
Add the chopped green beans and tomatoes to the pan and cook for 15-20 min, stirring occasionally, until everything is tender – this is your fragrant vegetable sambar
Tip: You may need to add a splash of water if the sambar is looking too thick!
6
Meanwhile, add the basmati rice and 250ml [500ml]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 been absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
7
While the rice is cooking, pick the coriander leaves from their stalks and set aside for garnish
Chop the coriander stalks finely
Once cooked, stir the chopped coriander stalks through the fragrantvegetable sambar
8
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