Vegan Dhansak
- Ready In:
- 1hr 5mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
- 1 large sweet potato
- 2 carrots
- 1 red onion
- 1 red pepper
- 3 celery ribs
- 4 medium potatoes
- 100 g green beans
- 1 (410 g) can chopped tomatoes
- 2 garlic cloves
- 1 inch fresh ginger
- 200 g red lentils
- 2 tablespoons tomato ketchup (see notes) (optional)
- 1 vegetable stock cube
- 4 whole cloves
- 4 black peppercorns
- 1 teaspoon paprika
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 pinch cinnamon
- 1 pinch allspice
- 1 tablespoon dried coriander
- salt and pepper
- 1 tablespoon olive oil
directions
- Pre-heat the oven to 180 degrees centigrade.
- In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
- Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
- Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); 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 for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
- Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.
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