Vegetable Dhansak
1 hrServes 4
A spiced lentil and vegetable curry with roasted cauliflower and sweet potato, finished with fresh coriander.
| prepPreheat oven to 200°C / 390°F | ||||||
| 1 small cauliflower, cut into small florets | Roast cauliflower & sweet potato 200°C / 390°F, 20–25 min | Stir in roasted vegetables, cook 10 min | Add beans or peas, cook 5 min | Season, serve with rice, yoghurt, flatbreads & coriander | ||
| 500 g 2 oz sweet potatoes, cut into cubes | ||||||
| 1/2 tbsp vegetable oil (for roasting) | ||||||
| 1/2 tbsp vegetable oil (for frying) | Fry onion 5 min until golden | Add carrots, garlic, ginger & spices, fry 1 min | Add lentils, tomatoes & stock, simmer 15 min | |||
| 1 large onion, thinly sliced | ||||||
| 2 carrots, peeled and cut into cubes | ||||||
| 3 garlic cloves, grated | ||||||
| 20 g fresh root ginger, peeled and grated | ||||||
| 1 tsp ground turmeric | ||||||
| 1 heaped tbsp garam masala | ||||||
| 200 g dried split red lentils, rinsed and drained | ||||||
| 400 g tin chopped tomatoes | ||||||
| 600 ml reduced salt vegetable stock | ||||||
| 150 g frozen green beans or peas | ||||||
| salt and freshly ground black pepper | ||||||
| 300 g cooked basmati rice | ||||||
| natural yoghurt (optional) | ||||||
| flatbreads (optional) | ||||||
| handful fresh coriander, chopped | ||||||
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