Vegan Dhansak
This is a really good recipe for using up vegetables. The essential ingredients are the sweet potato, lentils and the spices; other than this you can put in just about anything, I have listed below the ingredients which I would normally use. If you are vegan make sure that your ketchup is dairy free. This is an optional ingredient anyway and is designed to add a little sweetness, you can use a pinch of sugar instead or a packet of instant tomato soup, or just leave it out altogether. The recipe works best in a slow cooker or oven-cooked in a casserole, but can also be cooked on top of the stove. If you find that it comes out watery, just add more lentils and cook down.
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INGREDIENTS
Nutrition- 1large sweet potato
- 2
- 1red pepper
- 4medium potatoes
- 100
- 1(410 g) can chopped tomatoes
- 1inch fresh ginger
- 200
- 2
- 1vegetable stock cube
- 1teaspoon paprika
- 2teaspoons curry powder
- 1teaspoon turmeric
- 1pinch cinnamon
- 1pinch allspice
- 1tablespoon dried coriander
- salt and pepper
- 1tablespoon olive oil
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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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