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Sambar Vegetable Curry
Lovely vegetarian/vegan side dish so full of flavour.
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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:
1401
kcal
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Ingredients
Metric
Imperial
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:
1401
kcal
|
Carbohydrates:
211
g
|
Protein:
76
g
|
Fat:
34
g
|
Saturated Fat:
24
g
|
Sodium:
66
mg
|
Potassium:
4045
mg
|
Fiber:
89
g
|
Sugar:
40
g
|
Vitamin A:
4859
IU
|
Vitamin C:
889
mg
|
Calcium:
372
mg
|
Iron:
26
mg