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Veggie Sambar Curry

Servings: 2 people


  • 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

To serve

  • 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.