Warming Indian-Style Sweetcorn Dal with Black Rice & Tamarind Chutney

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup (use half)

(maple syrup(100%))
190g Tomatoes Baby Seasonal Mix (use half)
4 tsp ginger & garlic paste (use half)

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
2 tsp tamarind paste (use half)

(tamarind paste, spirit vinegar, water, salt)
15g creamed coconut (use half)
80g red split lentils (use half)

(Red Split Lentil 99%, Vegetable Oil 1%)
100g black rice (use half)

(Organic Black Rice)
140g sweetcorn (use half)

(sweetcorn, water, salt)
1 onion (use half)
2 curry leaves (use half)
80g baby spinach (use half)
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	75Kcal	566Kcal
	314kJ	2369kJ
Fat	2.3g	17g
of which saturates	0.8g	6.0g
Carbohydrates	11g	81g
of which sugars	2.4g	18g
Protein	2.9g	22g
Salt	0.11g	0.83g
Fibre	2.8g	21g

Ingredients

80g baby spinach
1 tbsp maple syrup

(maple syrup(100%))
2 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
190g Tomatoes Baby Seasonal Mix
15g creamed coconut
4 tsp ginger & garlic paste

(Garlic, Ginger, Rapeseed Oil, Sea Salt. )
80g red split lentils

(Red Split Lentil 99%, Vegetable Oil 1%)
100g black rice

(Organic Black Rice)
2 curry leaves
1 onion
140g sweetcorn

(sweetcorn, water, salt)
4 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	73Kcal	552Kcal
	305kJ	2310kJ
Fat	2.2g	17g
of which saturates	0.8g	6.0g
Carbohydrates	10g	79g
of which sugars	2.4g	18g
Protein	2.8g	21g
Salt	0.11g	0.83g
Fibre	2.5g	19g

Back

Vegan 1/3 daily fibre 9 plants Balanced

Warming Indian-Style Sweetcorn Dal with Black Rice & Tamarind Chutney

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

Tuck into this cosy dinner, you’ll simmer fibre-rich lentils and golden sweetcorn in a fragrant blend of spices. Then you’ll simmer sweet tomatoes and curry leaves with tamarind and maple for a tangy chutney. Black rice to soak up all that flavour. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a small frying pan, a sieve & a measuring jug

Cook the rice & prep

Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Meanwhile, finely slice the onion. Roughly chop half the tomatoes, halve the rest

Simmer simmer

Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins
Add the garlic & ginger paste, garam masala and roughly chopped tomatoes to the pan, and cook for 2-3 mins. Season with salt and pepper
Stir in the lentils, corn (with its liquid), creamed coconut and 500ml water (250ml for 1 person). Bring to a boil, stirring until the coconut has dissolved
Lower the heat and simmer gently for 20-25 mins, until the lentils are soft. Add a splash of water if needed

Make the tomato topping

Heat the small frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the halved tomatoes and cook for 2-3 mins
Add the tamarind, maple syrup, curry leaves and 100ml (50ml for 1 person) water. Season with salt and pepper
Bring to the boil then lower the heat to medium-low and simmer gently for 10-15mins, until the sauce thickens and coats the tomatoes. Remove from the heat

Last bits & plate up

Rinse the spinach. In the final minute, add the spinach to the dal then stir to wilt. Season generously with salt and pepper. Add a splash of water if needed
Share the sweetcorn dal between bowls, with the black rice alongside. Drizzle the tamarind and tomato chutney over the dal