Vegan Dhansak

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

Serves 6 (Estimated) Rating 5 (1-5)

Prep Time 25 Minutes Cooking Time 40 Minutes

Vegan safe Vegetarian

1 tablespoon vegetable oil
1 teaspoon paprika
2 Teaspoon Curry Powder
1 teaspoon turmeric
1 pinch cinnamon
1 pinch allspice
1 tablespoon dried coriander
4 whole cloves
4 black peppercorns
1 red onion sliced
3 celery ribs sliced
1 red pepper sliced
1 large sweet potato cubed
4 medium potatoes cubed
2 garlic cloves crushed
3cm fresh ginger sliced
2 carrots sliced
100 g green beans
410 g tin chopped tomatoes
1 Litre vegetable stock
200 g red lentils
Salt to taste
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.