Jack Stein’s Sri Lankan-inspired feast, as seen on Cooking with The Stars, brings together earthy beetroot curry and gently spiced lentil dal, balanced by soft, flame-baked rotis. It’s a beautifully layered dish that’s all about bold flavour, vibrant spices and hearty, plant-based comfort.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
1HR
Total time
Ingredients
Servings
4
For the beetroot curry
1 tsp
yellow mustard seeds
50 g
M&S frozen diced white onions
1 tsp
M&S chopped frozen garlic
10
fresh curry leaves
1 pack
(330 g)
(330 g)
M&S fresh simply steamed beetroot, quartered
1/2 tsp
ground turmeric
1/2 tsp
mild chilli powder
1/2 tsp
ground cumin
150 ml
coconut milk
1
lime, juice only
For the coconut chutney – pol sambol
1/2
green chilli
1/2
red onion
1 tsp
mild chilli powder
1/2
lime, juice only
50 g
desiccated coconut
To serve
1 pot
(250 g)
(250 g)
M&S tamarind dal
1 pack
(160 g)
(160 g)
M&S flame baked roti
Nutrition per serving
Calories
642kcal
Fat
35.8 g
Saturates
17.9 g
Sugars
9.7 g
Salt
735.1 mg
