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| Vegetable dhansak
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Vegetable dhansak
Dhansak is a traditional Parsi curry of lentils, vegetables and meat. This vegetarian version removes the meat, but is still bursting with flavour.



Serves 4 (Estimated) Rating 3/5

Prep Time 30 Minutes Cooking Time 45 Minutes

Ingredients |
1 Cauliflower, cut into small florets |
500 Gram Potatoes, cut into cubes |
1 Tablespoon Vegetable Oil |
1 Onion, thinly sliced |
2 Carrots, cut into cubes |
3 Garlic Cloves, grated |
20 Gram Ginger, grated |
1 Teaspoon Turmeric |
1 Tablespoon Garam Masala |
200 Gram Red Lentils, rinsed and drained |
400 Gram Chopped Tomatoes, chopped |
600 Millilitre Vegetable Stock |
150 Gram Green Beans and Peas |
Salt |
Method |
Preheat the oven to 200C/180C Fan/Gas 6. |
Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. |
Roast for 20–25 minutes, until golden brown. |
Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. |
Add the carrots, garlic, ginger, and spices and fry for another minute, stirring. |
Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. |
Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally. |
Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken. |
Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick. |
Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander. |