Vegan Dhansak Recipes

VEGAN DHANSAK

Vegan Dhansak image

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.

Provided by renjack

Categories Curries

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 23

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

Steps:

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.

Nutrition Facts : Calories 311.7, Fat 3.6, SaturatedFat 0.6, Sodium 59.7, Carbohydrate 59.8, Fiber 10.9, Sugar 7.1, Protein 13.4

COCONUT & SQUASH DHANSAK

Coconut & squash dhansak image

This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach

Provided by Cassie Best

Categories Dinner, Main course, Vegetable

Time 20m

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time), see tip, below left
100g frozen chopped onions
4 heaped tbsp mild curry paste (we used korma)
400g can chopped tomatoes
400g can light coconut milk
mini naan bread, to serve
400g can lentils, drained
200g bag baby spinach
150ml coconut yogurt (we used Rachel's Organic), plus extra to serve

Steps:

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.

Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium

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