Breadcrumbs
| Balti Tofu Curry
| Tofu Vindaloo
| West Indian Quorn Patties
| Banana Tofu Curry
| Vegetable Bhuna
| Major Dahl in Tomato Sauce
| Saag Aloo
| 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 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 |
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. |