It’s no secret that I love a good meal. But sometimes, I frankly don’t have the time to plan, prep and cook. I recently signed up to an offer for a Gousto box and have been loving the recipes. All ingredients come portioned and the recipes are super easy to make (and so yummy too!).
Today’s recipe is adapted from Gousto’s Fragrant Vegetable Sambar with Coconut Yoghurt recipe. For someone who is a recipe creator I must say I am extremely bad at following instructions and I just had to add a bunch of my own ingredients.
The few ingredients I threw in were:
- Dried chillis – I love spicy food, and I found it needed that extra kick. If you can’t handle spice, do NOT add the dried chillis!
- Sugar – sugar in a curry? I know what you’re thinking. But trust me, this is my (not so secret) ingredient to a good curry and helps to neutralise the acidity of the tomatoes.
- Mustard seeds – simply because no curry is complete without them.
- Smoked paprika – adds a subtle sweet, smoky flavour.
- And lastly, lime juice. I find it enhances the curry’s inherent flavours.
Veggie Sambar Curry
- 10 g fresh coriander, chopped
- 1/2 tsp ground turmeric
- 30 g tamarind paste
- 1 stock cube
- 1/2 tsp cayenne pepper
- 1 tsp driend chillis
- 1 tsp sugar
- 1 tsp mustard seeds
- 1 tsp smoked paprika
- 120 g fine green beans, trimmed and chopped roughly
- 1 tbsp garam masala
- 1 can green lentils, drained
- 2 medium tomatoes, chopped
- 1 medium onion, peeled and chopped
- 1 clove garlic, pressed
- 1 tsp ginger powder
- 2 tsp fenugreek
- 1/2 lime, juiced
- 3 tbsp olive oil
- 2 tbsp coconut yoghurt
- In a large pan, heat the olive oil. Once hot, add the onions and cook for around 4 minutes ot until soft.
- Meanwhile, dissolve one stock cube in 600 ml of boiling water.
- Once the onion is soft, add the garam masala, ground fenugreek, turmeric, cayenne pepper, chillis and smoked paprika. Stir, then add the garlic, mustard seeds and ginger and cook for 2 minutes until fragrant. If the pan is looking a little dry, you may need to add a little more oil.
- Add the drained lentils to the pan, together with the stock and tamarind paste. Give it a good stir and bring to a boil.
- Add the chopped green beans, tomatoes and sugar and cook for 15 minutes, stirring occasionally. Add the lime juice and fresh coriander and cook for further 5-10 minutes.
- Serve with basmati rice or naan and a dollop of coconut cream.