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Sri Lankan Sambar Curry

Sri Lankan Sambar Curry
Sri Lankan Sambar Curry

This is our recreation of BOL’s super hearty Sri Lankan Sambar Curry. Our good friends at BOL have made the bold decision to go completely plant-based and this is one of the dishes from their delicious range of products.

This easy vegan recipe is tasty, filling and super healthy. The roasted veggies go perfectly with the coconut lentil curry, all on a bed of spicy rice. The unique spice blend gives such a wonderful flavour, you won't be disappointed!

This plant based curry is also super easy to make! It’s a great meal of any night of the week and you can prep and take with you for lunch the next day.

We hope you love this recipe! It’s..





100% plant-based and vegan

Enjoy! When you’re next in the shops, keep your eyes peeled for the wide range of amazing plant-based food from BOL.

Like this? Get even more recipes in the BOSH! Cookbook



Roasted Vegetables

  • 2 tbsp vegetable oil
  • 1 small cauliflower (broken into florets)
  • ½ small butternut squash (cut into small chunks)
  • ½ tsp cumin seeds
  • 1 tsp turmeric powder
  • ½ tsp nigella seeds


  • 2 tbsp vegetable oil
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 2 inches ginger (grated)
  • 1 green chilli (deseeded & minced)
  • 2 tbsp finely chopped coriander stalks
  • 1 tsp sambar seasoning
  • 1 tsp fenugreek powder
  • 1 tsp turmeric
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • Pinch salt
  • 2 tbsp tomato puree
  • 100g red lentils
  • 200 ml vegetable stock
  • 1 tin coconut milk
  • 1 large handful spinach (shredded)
  • Small handful coriander (shredded)


  • 1 tbsp vegetable oil
  • 1 red onion (finely sliced)
  • 2 cloves garlic
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp salt
  • 125g beluga lentils (pre cooked)
  • 250g brown rice (pre cooked)
  • Small handful coriander (shredded)


  1. 1.

    Put all the “roasting vegetables” ingredients in a large mixing bowl and mix everything together making sure the vegetables are well covered.

  2. 2.

    Pour the flavoured “roasting vegetables” on to a lined baking tray and put them in the oven, at 180’C for 30 minutes (turn the cauliflower over half way through).

  3. 3.

    Heat the vegetable oil in a large, high sided frying pan, add the onion and fry it on a low heat for 5 minutes until it’s turning translucent.

  4. 4.

    Add the garlic, chilli, coriander stalks and ginger to the pan and stir them into the onions until the aromas have been released.

  5. 5.

    Add the spices and seeds to the pan and fold them into the the rest of the ingredients. Keep stirring until you’ve released the aromas.

  6. 6.

    Add the tomato puree to the pan and stir it into the rest of the ingredients so they take on the red colour.

  7. 7.

    Add the lentils to the pan and stir them in to the rest of the ingredients so they take on the colours of the spices.

  8. 8.

    Pour the stock and coconut milk into the pan, fold them into the ingredients, turn the heat right down, put the lid on the pan and let the sauce simmer for 12-15 minutes (until the lentils are cooked).

  9. 9.

    Heat the vegetable oil in a frying pan, add the red onion and fry the slices until they’re almost translucent, add the garlic and stir it into the onions until the aromas have been released.

  10. 10.

    Add the spices and another splash of oil to the pan and stir them into the onions.

  11. 11.

    Turn the heat down, pour the lentils, brown rice and shredded coriander into the pan and fold them into the flavouring, making sure the grains are well covered.

  12. 12.

    Take the lid off the curry sauce, add the spinach and coriander and fold them into the sauce.

  13. 13.

    Add the roasted vegetables to the pan and fold them into the sauce making sure the pieces don’t break up and turn mushy.

  14. 14.

    Serve the curry over the rice and garnish with shredded coriander.