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Vegan Dhansak

This is a really good and tasty recipe for using up spare vegetables the SpiceTheWorld way.

heat heat heat

Serves 6 (Estimated) Rating 5/5

5 stars

Prep Time 25 Minutes Cooking Time 40 Minutes

Photo soon folks

May contain celery

Vegan safe Vegetarian

1 Tablespoon Vegetable Oil
1 Teaspoon Paprika
2 Teaspoon Curry Powder
1 Teaspoon Turmeric
1 Cinnamon
1 Allspice
1 Tablespoon Coriander
4 Cloves
4 Black Pepper
1 Onion, sliced
3 Celery, sliced
1 Red Pepper, sliced
1 Potato, cubed
4 Potatoes, cubed
2 Garlic Cloves, crushed
3 Cm Ginger, sliced
2 Carrots, sliced
100 Gram Green Beans
400 Gram Chopped Tomatoes, chopped
1 Litre Vegetable Stock
200 Gram Red Lentils
Salt, to taste
Black Pepper, to taste
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.