Sambar Vegetable Curry

Sambar Vegetable Curry is a lentil based vegetarian curry that is really full of flavour with a lovely warmth. I have served this as a main and as a side dish, both with success. The combination of spices creates an amazing flavour and aroma that will have people queuing at your door to find out what’s cooking. You can add a lot of things in your larder such as sweetcorn, carrots etc. It all adds body. Served with a bowl of rice for a simple filling dish.

Sambar Vegetable Curry

Lovely vegetarian/vegan side dish so full of flavour.

4.63 from 66 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Indian

Keyword: Chillies, Curry, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 People

Calories: 1401kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 250 g lentils red or yellow
• ½ tsp turmeric
• 1 tbsp tamarind paste
• 2 tbsp vegetable oil
• 2 small shallots finely chopped
• ½ tsp ground asafoetida
• ½ tsp ground fenugreek
• ½ tsp black mustard seeds
• 10 fresh curry leaves
• 7 small red chillies dried
• 140 g green beans trimmed and sliced
• 1/2 bunch coriander

Instructions

• Place a large pan of 450ml of water over a high heat.
• Pour in the lentils to the pan,
  250 g lentils
• Add the tamarind and turmeric and bring to a boil.
  1 tbsp tamarind paste, ½ tsp turmeric
• Boil for 25 – 30 minutes until the lentils are soft.
• While the lentils are cooking.
• Place a frying pan over a medium heat and add the oil. When heated up, add the shallots and fry for about 10 minutes.
  2 small shallots, 2 tbsp vegetable oil
• Once the shallots are soft, add the spices, chillies, curry leaves and a pinch of salt.
  ½ tsp ground asafoetida, ½ tsp ground fenugreek, ½ tsp black mustard seeds, 10 fresh curry leaves, 7 small red chillies
• Stir to combine and cook for another 2 -3 minutes.
• Place another pan of water, this time salted over a high heat and bring to a boil.
• Add the green beans and boil for about 5 minutes.
  140 g green beans
• Once cooked, drain the green beans.
• When the lentils are full cooked, drain well.
• Add the shallot mixture and the green beans and stir well.
• Season if required.
• Serve hot as a side dish with chopped coriander as a garnish.
  1/2 bunch coriander

Nutrition

Calories: 1401kcal | Carbohydrates: 211g | Protein: 76g | Fat: 34g | Saturated Fat: 24g | Sodium: 66mg | Potassium: 4045mg | Fiber: 89g | Sugar: 40g | Vitamin A: 4859IU | Vitamin C: 889mg | Calcium: 372mg | Iron: 26mg