Breadcrumbs | Major Dahl in Tomato Sauce | Plant-based Chilli Dog | Green Masala Tofu Curry | Cauliflower Sweet Potato Mushroom Curry | Green Curry Paste | Ginger Ale | Fry bakes | Vegan Dhansak |
Vegan Dhansak
This is a really good and tasty recipe for using up spare vegetables the SpiceTheWorld way.
Serves 6 (Estimated) Rating 5/5
Prep Time 25 Minutes Cooking Time 40 Minutes
| Ingredients |
| 1 tbsp Vegetable Oil |
| 1 tsp Paprika |
| 2 tsp Curry Powder |
| 1 tsp Turmeric |
| 1 tsp Cinnamon |
| 1 tsp Allspice |
| 1 tbsp Coriander |
| 4 Cloves |
| 1 tsp Black Pepper |
| 1 Onion, finely chopped |
| 3 Stalks Celery, finely chopped |
| 1 Red Pepper, sliced |
| 1 Sweet Potato, cubed |
| 4 Potatoes, cubed |
| 2 Garlic Cloves, crushed |
| 3 cm Ginger, finely chopped |
| 2 Carrots, sliced |
| 100 g Green Beans, topped and tailed then halved |
| 400 g Chopped Tomatoes |
| 1 lt Vegetable Stock |
| 200 g Red Lentils, rinsed and drained |
| Salt, to taste |
| Black Pepper, to taste |
| Method |
| Pre-heat the oven to 180 degrees centigrade. |
| In a large ovenproof dish heat the oil and add all the spices. |
| Cook for 30 seconds. |
| Add the onion, celery, red pepper, sweet potato, potatoes, garlic, ginger and any other vegetables you are using. |
| Cook until softened but not browned. |
| Add the tin of chopped tomatoes and stock. |
| Stir together and bring to a simmer. |
| Add the lentils and bring to a simmer again. |
| Put the lid on and put the dish in the oven. |
| Cook until the lentils are completely soft and the sweet potato has turned to mush. |
| Season to taste. |
| Serve with couscous. |