The ultimate curry for veggies, this collection of small dishes is perfect for entertaining.

Serves 4.

Ready in 1 hour.

Ingredients:

LEMON RICE

  • 1 lemon , zest pared and juiced
  • ½ tsp mustard seeds
  • 3 cardamom pods , bashed
  • 1 mugful basmati rice

DHAL

  • 250g red lentils
  • 1 tsp turmeric
  • oil
  • 1 onion , grated
  • 2 garlic cloves , finely chopped
  • 1 red chilli , shredded
  • 1 tsp garam masala

SAAG PANEER

  • 1 x 250g block paneer , cut into cubes
  • groundnut oil
  • 1 onion , grated
  • a small chunk root ginger , finely grated
  • 1 garlic clove , crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 300g spinach , washed and chopped

ONION RAITA

  • 1/2 small red onion , halved and thinly sliced
  • a handful mint leaves, chopped
  • a handful coriander leaves, chopped
  • 200ml natural yogurt

AUBERGINE AND TOMATO CURRY

  • 1 onion , chopped
  • oil
  • 1 large aubergine, cut into chunks
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp nigella or black onion seeds
  • 1 punnet cherry tomatoes
  • a handful coriander leaves

Method:

  1. For the lemon rice, cook the lemon zest and spices in a little oil until fragrant. Add the rice and stir well. Tip in 2 mugs of water and 1 tsp salt, bring to a simmer, put on a lid and cook until water is absorbed and rice cooked. Add a splash of lemon juice to serve.
  2. To make the dhal, put the lentils and turmeric in a pan and add water to cover by 2cm. Season and simmer for about 20 minutes until tender, adding more water if needed. Heat some oil in a pan then cook the onion, garlic and chilli for a few minutes. Add the garam masala, cook for a minute then stir into the cooked lentils.
  3. For the saag paneer, fry the paneer in a little oil until golden. Add the onion, ginger, garlic and spices, and cook until softened. Add the spinach and a splash of water and cook until wilted.
  4. To make the onion raita, mix everything together just before serving and season.
  5. Make the aubergine and tomato curry by frying the onion in oil until soft. Tip onto a plate. Add a little more oil to the pan and fry the aubergine in batches until browned all over and tender. Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything until the tomatoes have burst. Season with salt and scatter with coriander leaves.

Nutrition per serving:

922 kcalories, protein 42.6g, carbohydrate 115.3g, fat 35.5 g, saturated fat 12.6g, fiber 9.2g, salt 2.75 g.

Source: http://www.bbcgoodfood.com