Main Dishes
Vegetable dhansak
Ingredients
For the vegetable dhansak
- 1 small cauliflower, cut into small florets
- 500g/1lb 2oz sweet potatoes, cut into cubes
- 1 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 carrots, peeled and cut into cubes
- 3 garlic cloves, grated
- 20g/¾oz fresh root ginger, peeled and grated
- 1 tsp ground turmeric
- 1 heaped tbsp garam masala
- 200g/7oz dried split red lentils, rinsed and drained
- 400g tin chopped tomatoes
- 600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)
- 150g/5½oz frozen green beans or peas
- salt and freshly ground black pepper
To serve
- 300g/10½oz cooked basmati rice
- natural yoghurt (optional)
- flatbreads (optional)
- handful fresh coriander, chopped
Method for Vegetable dhansak
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Preheat the oven to 200C/180C Fan/Gas 6.
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Put the cauliflower florets and cubed sweet potato on a baking tray and toss with half the oil and some seasoning. Roast for 20–25 minutes, until golden brown.
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Heat the remaining oil in a large casserole or sauté pan and fry the onion for 5 minutes over a medium heat, until golden. Add the carrots, garlic, ginger, and spices and fry for another minute, stirring.
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Add the drained lentils to the spiced onion mixture, followed by the chopped tomatoes and stock. Stir and bring to the boil, then simmer gently for 15 minutes, stirring occasionally.
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Add the roasted cauliflower and sweet potato and cook for another 10 minutes, until the lentils are soft and the sauce has started to thicken.
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Add the beans or peas and cook for another 5 minutes, adding a dash of water if the sauce becomes too thick.
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Check for seasoning and serve with basmati rice, natural yoghurt, flatbreads, and coriander.
Vegetable dhansak