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Two-Lentil Dal & Spiced Aubergine

Two-Lentil Dal & Spiced Aubergine

Rating
4.5rating out of 5

(5573 reviews from our customers)

Prep Time

45 min

Cuisine

Indian

Dal is enjoyed across the whole of India. Our simple-yet-tasty version is a warmly spiced, velvety plant-based stew that's topped with roasted aubergine, creamy coconut yoghurt and fresh coriander. Dal-icious!

Prep Time

45 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-lentils
100g red lentils
Aubergine
1 aubergine
garlic-clove
3 garlic cloves
fresh-ginger
15g fresh root ginger
ground-cumin
1 tbsp ground cumin
mild-curry-powder
1 tbsp curry powder
fresh-coriander
5g coriander
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Coconut yoghurt
1 coconut yoghurt pot (80g)
Brown-lentils
1 can of green lentils (400g)
You Will Need
Tin foil, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 100g red lentils
  • 1 aubergine
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 5g coriander
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 coconut yoghurt pot (80g)
  • 1 can of green lentils (400g)
Typical Values per 100g per serving
Energy 446 kJ
106 kcal
1790 kJ
426 kcal
Fat
of which saturates
3.4 g
2.4 g
13.9 g
9.5 g
Carbohydrate
of which sugars
11 g
2.4 g
44.3 g
9.8 g
Fibre 4.8 g 19.5 g
Protein 5.5 g 22.3 g
Salt 0.77 g 3.1 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.
Ingredients contain
1 red onion
red onion
100g red lentils
red lentils
1 aubergine
aubergine
1 garlic clove
garlic
15g fresh root ginger
ginger
1 tbsp ground cumin
ground cumin
1 tbsp curry powder
cumin, coriander, onion powder, salt, sugar, chilli powder, ginger, garlic, fenugreek, paprika, turmeric, cassia cinnamon, black pepper, cloves, colouring: paprika extract, bay, cardamom
5g coriander
coriander(100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 coconut yoghurt pot (80g)
coconut-milk (99%), tapioca starch, live vegan yoghurt-cultures
1 can of green lentils (400g)
Lentils, water
Allergens
  • Allergens highlighted by † (celery)

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 Two-Lentil Dal & Spiced Aubergine

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the aubergine[s] into quarters lengthways, then slice into big pieces

Rub the chopped aubergine with a drizzle of olive oil and the ground cumin, then season generously with salt

2 Two-Lentil Dal & Spiced Aubergine

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the aubergine and cook for 1 min each side or until browned

Transfer the browned aubergine to a baking tray (use tin foil to avoid mess) and put it in the oven for 20-25 min or until cooked through (reserve the pan for later!) - this is your spiced aubergine

3 Two-Lentil Dal & Spiced Aubergine

While the aubergine is cooking, boil a kettle

Peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Peel and dice the red onion[s]

4 Two-Lentil Dal & Spiced Aubergine

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the diced onion with a pinch of salt

Cook for 5 min or until softened

Add the chopped ginger and garlic and the curry powder and cook for a further 3 min

5 Two-Lentil Dal & Spiced Aubergine

Rinse the red lentils in a sieve under the cold tap

Add the red lentils and canned lentils (no need to drain) to the softened onion

Dissolve the Knorr vegetable stock cube[s] in 350ml [550ml] boiled water

Add the stock to the lentils and stir for 10-15 min or until all the water is absorbed and the lentils are tender and porridge-like in consistency

6 Two-Lentil Dal & Spiced Aubergine

Meanwhile, chop the coriander finely, including the stalks

7 Two-Lentil Dal & Spiced Aubergine

Once the lentils are cooked, remove them from the heat and stir in 2/3 of the coconut yoghurt and 2/3 of the chopped coriander (you'll use the rest for garnish) – this is your two-lentil dal

Season generously with salt and pepper

8

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Serve the two-lentil dal in bowls and top with the spiced aubergine

Garnish with the remaining chopped coriander and a dollop of the remaining coconut yoghurt

Enjoy!

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