Speedy Vegetable Dhansak

Speedy Vegetable Dhansak

Packed with protein, fibre and complex carbs, this wholesome vegetable dhansak is a deliciously healthy option for a quick and easy evening meal.

This deliciously fragrant and quickly achievable vegan curry recipe was created by Grace Regan, founder of SpiceBox - the UK’s first plant-based curry house based in Walthamstow.

Servings: 2

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 50 50 g red split lentils
  • 100 100 g sweet potato (microwaved or baked)
  • 0.5 0.5 tsp salt
  • 0.25 0.25 tsp turmeric
  • 1.5 1.5 Tbsp veg oil
  • 0.5 0.5 tsp cumin seeds
  • 0.5 0.5 red onion, sliced
  • 0.5 0.5 tsp salt
  • 2 2 garlic cloves, grated
  • Thumb ginger, grated
  • 0.5 0.5 tsp chilli flakes
  • 0.5 0.5 Tbsp tomato paste
  • 0.5 0.5 tsp sugar
  • 0.5 0.5 tsp ground coriander
  • 1.5 1.5 tomatoes, roughly diced
  • 1 1 Tbsp ketchup
  • 1 1 handfuls of mix veg (I use broccoli, baby corn and frozen peas)
  • 0.5 0.5 tsp garam masala

Method

  1. Rinse the lentils 3 times in cold water. Add them to a medium saucepan and cover them with water. Add the salt and turmeric and bring to the boil for 10-15 minutes, until they are soft but still have some body.
  2. Cook your sweet potato in the microwave. Pierce it all over with a fork and place it in the microwave at full power for 5 minutes or until soft all the way through. If you don’t have a microwave, you can dice it, drizzle it with oil and some salt and roast it in an oven set at 180°c for 25 mins.
  3. While the lentils are cooking, heat the oil in a medium frying pan and add the cumin seeds. Fry until the seeds become golden brown, then add the onion and salt. Cook the onion until it begins to soften then add the garlic, ginger and chilli. Fry for 5 minutes until the onion is nice and caramelised. Now add the tomato paste, sugar, coriander and tomatoes and cook out for 5 minutes until the tomatoes have begun to break down.
  4. By now your sweet potato should be cooked. When it’s cool enough to handle, roughly dice it into 1 inch chunks. Add the ketchup followed by the veg, cooked lentils, garam masala and a cup of water. Cover the pan and cook until the veg are soft. You may need to top up the pan with some water if it becomes too thick. Taste for seasoning.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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