Fragrant Vegetable Sambar With Coconut & A Chicken Breast

Boil a kettle

Peel and roughly slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until beginning to soften

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

While the onion softens, dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water

Chop your tomato[es] roughly

Trim, then chop your green beans roughly

Once the onion is beginning to soften, add your garam masala,ground turmeric and cayenne pepper (can't handle the heat? Go easy!) to the pan

Add your ginger & garlic paste and cook for 1-2 min further or until fragrant

Tip: Add a splash more oil if your pan is looking a little dry!

Rinse your red lentils in a sieve under the cold running water

Once fragrant, add the red lentils, vegetable stock and tamarind paste to the pan with the onion

Give everything a good mix up and bring to the boil over a high heat

Add the chopped green beans and tomato to the pan and cook for 15-20 min, stirring occasionally, until everything is tender – this is your fragrant vegetable sambar

Tip: You may need to add a splash of water if the sambar is looking too thick!

Meanwhile, add your basmati rice and 250ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has been absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

While the rice is cooking, pick your coriander leaves from their stalks and set aside for garnish

Chop your coriander stalks finely

Once cooked, stir the chopped coriander stalks through the fragrant vegetable sambar