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Two-Lentil Dal & Spiced Aubergine

Two-Lentil Dal & Spiced Aubergine

Rating
4.5rating out of 5

(6422 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-ightful!

Prep Time

45 min

Cuisine

Indian

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What is Gousto all about?

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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
80g coconut yoghurt
Brown-lentils
1 can of green lentils (400g)
You Will Need
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>
  • coconut yoghurt (80g)
  • 1 can of green lentils (400g)
Typical Values per 100g per serving
Energy 447 kJ
106 kcal
1796 kJ
427 kcal
Fat
of which saturates
3.4 g
2.4 g
13.8 g
9.5 g
Carbohydrate
of which sugars
10.6 g
2.4 g
42.5 g
9.5 g
Fibre 4.8 g 19.5 g
Protein 5.5 g 22.2 g
Salt 0.76 g 3.05 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 (100%) Keep the Ginger chilled.
1 tbsp ground cumin
ground cumin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
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.
coconut yoghurt (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 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 gingergarlic 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 (save 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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