Lentil & Vegetable Curry
Our family recipe of the famous Udupi style sambar. Lentils and mixed vegetables blend deliciously in this healthy curry.
I learnt to cook this at 15, it has been our family staple since. We have this curry with everything. Packed with vegetables and lentils, it’s our nutritionists’ favourite too.– Chef Akila.
Water, Pigeon Peas, Carrots, Tomatoes, Green Beans, Onion, Aubergine, Shallots, Potato, Chick Peas, Coriander Seeds, Black Gram, Coriander Leaves, Red Chilli, Coconut, Tamarind, Cold-pressed Sesame Oil (Sesame), Sea Salt, Cumin Seeds, Mustard Seeds, Curry Leaves, Coconut Palm Sugar, Dried Red Chillies, Black Pepper, Fenugreek Seeds, Gluten-Free Asafoetida.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
|of which saturates (g)||0.4|
|of which sugars (g)||1.7|
|Vitamin K (μg)||4.6|
Always ensure food is piping hot before serving. Adjust consistency & seasoning if required. May contain whole ingredients. Due to natural ingredients & traditional methods, some water separation may occur. Simply stir before serving.
MICROWAVE (850W): From frozen, pierce film & microwave on high power for 5 minutes (640g). Peal film, stir, re-cover and cook for 3 minutes (640g). Rest for 2 minute and gently stir before serving. Appliances vary, adjust timing accordingly.
HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.
Serves 2 (640g)
Serves 1 (320g)