Vegetable Dhansak
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
50g butter4 tbsp olive oil2 large onions1 Red chilli pepper1 tsp chilli powder2 tsp Turmeric powder, 2 tsp Garam masala1 tsp Fennel seeds4 tsp Mild curry powder2 tsp garlic puree2 tsp ginger puree600 ml Vegetable stock, 200 ml Pineapple juice, 100g Greek yoghurt2 tbsp Tomato puree200g Red lentils4 tbsp Fresh corianderVeg (roughly)1 can chickpeas (approx 250g drained weight)200g potato, diced2 carrots, diced100g courgettes, diced100g cauliflower, diced200g sweetcorn tinned5 medium mushrooms, halved
1. Cook lentils in boiling water, then puree. Measure 400ml.
2. Chop 1 onion and boil for about 10 mins. Then puree that too. Measure 200ml.
3. Put pan on high heat. Toast fennel seeds, then add oil and butter.
4. Add the remaining non-pureed onion. Also add 2 star anise, but remove once onion cooked. Cook on low heat for about 10 mins.
5. Make a paste out of the ginger, garlic, curry powder, red chilli, turmeric, chilli powder, and a little water. Stir this into the pan and fry for a few minutes.
6. Add your 800g diced veg and get them coated in the mixture.
7. Add pineapple juice and 2 tbsp mango chutney.
8. Add all remaining ingredients plus 600g vegetable stock.
9. Cook for 20 minutes then stir in 2 tsp Garam Masala for last few minutes.
10. Sprinkle with fresh coriander leaves and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user GLOBETREKKER78.
2. Chop 1 onion and boil for about 10 mins. Then puree that too. Measure 200ml.
3. Put pan on high heat. Toast fennel seeds, then add oil and butter.
4. Add the remaining non-pureed onion. Also add 2 star anise, but remove once onion cooked. Cook on low heat for about 10 mins.
5. Make a paste out of the ginger, garlic, curry powder, red chilli, turmeric, chilli powder, and a little water. Stir this into the pan and fry for a few minutes.
6. Add your 800g diced veg and get them coated in the mixture.
7. Add pineapple juice and 2 tbsp mango chutney.
8. Add all remaining ingredients plus 600g vegetable stock.
9. Cook for 20 minutes then stir in 2 tsp Garam Masala for last few minutes.
10. Sprinkle with fresh coriander leaves and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user GLOBETREKKER78.
Nutritional Info Amount Per Serving
- Calories: 288.9
- Total Fat: 14.4 g
- Cholesterol: 13.4 mg
- Sodium: 159.5 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.3 g
- Protein: 7.8 g
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