A sambar is an Indian lentil and vegetable stew. For this plant-based twist, you'll pack your sauce with warm spices and zingy tamarind for a lip-smacking tang. Dollop with cooling coconut yoghurt to serve.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.8 g||15 g|
|Protein||6.8 g||21.4 g|
|Salt||1 g||3.13 g|
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.
Boil a kettle
Peel and roughly slice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a generous 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
While the onion softens, dissolve the Knorr vegetable stock cube[s] in 600ml [1.1L] boiled water
Chop the tomatoes roughly
Chop the green beans roughly
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 vegetable oil if your pan is looking a little dry!
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
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: Add a splash more water if the sambar is looking a little dry!
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
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 fragrant vegetable sambar
Serve the fragrant vegetable sambar with the cooked basmati rice to the side
Dollop over the coconut yoghurt and garnish with the coriander leaves