Vegetable Dhansak
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegetable Dhansak calories by ingredient
Introduction
Authentic Dhansak sauce - simply add 800-1000g diced vegetables and/or pulses you have leftover. I have used chickpeas, peas, carrots, potatoes, courgettes, mushrooms, peppers, sweetcorn. All fine. Authentic Dhansak sauce - simply add 800-1000g diced vegetables and/or pulses you have leftover. I have used chickpeas, peas, carrots, potatoes, courgettes, mushrooms, peppers, sweetcorn. All fine.Number of Servings: 8
Ingredients
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50g butter
4 tbsp olive oil
2 large onions
1 Red chilli pepper
1 tsp chilli powder
2 tsp Turmeric powder,
2 tsp Garam masala
1 tsp Fennel seeds
4 tsp Mild curry powder
2 tsp garlic puree
2 tsp ginger puree
600 ml Vegetable stock,
200 ml Pineapple juice,
100g Greek yoghurt
2 tbsp Tomato puree
200g Red lentils
4 tbsp Fresh coriander
Veg (roughly)
1 can chickpeas (approx 250g drained weight)
200g potato, diced
2 carrots, diced
100g courgettes, diced
100g cauliflower, diced
200g sweetcorn tinned
5 medium mushrooms, halved
Directions
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.
Member Ratings For This Recipe
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