SpiceTheWorldVegetable 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, broken into florets |
| 500 g Potatoes, cut into cubes |
| 1 tbsp Vegetable Oil |
| 1 Onion, finely chopped |
| 2 Carrots, cut into cubes |
| 3 Garlic Cloves, finely chopped |
| 20 g Ginger, grated |
| 1 tsp Turmeric |
| 1 tbsp Garam Masala |
| 200 g Red Lentils, rinsed and drained |
| 400 g Chopped Tomatoes |
| 600 ml Vegetable Stock |
| 150 g 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. |