A delicious curry for meat free Monday, it’s also vegan. Vegetable Dhansak, bursting with delicious spices, vegetables and lentils. A healthy low calorie curry as a tomato based sauce.
This reminds me of my childhood as this is what my Mum and Dad always ordered from the take away. I’ve eaten Indian food for as long as I can remember, as hard as it is to choose it’s my favourite cuisine.
The flavour is really authentic and the addition of curry leaves really lifts the recipe. A sweet and rich curry sauce that has just the right amount of heat. I really hope you try it and enjoy it as much as we did.
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon ground tumeric
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon ginger paste
1 teaspoon fenugreek leaves
4 curry leaves
Salt and cracked black pepper to season
2 tablespoons ground nut oil
1 onion – diced
Tin of chopped tomatoes
3 garlic cloves – minced
75g red lentils
1 tablespoon brown sugar
Cup of sweetcorn
Cup of frozen peas
1 small broccoli – chopped into small florets
Rice, naan bread, mango chutney and fresh coriander to serve
In a large pan add your lentils, chilli, garam masala, ground coriander, cumin, turmeric, cardamom, cloves, ginger paste and curry leaves and pour over your water, tomatoes and broccoli. Start to simmer gently giving a little stir every now and then.
Meanwhile in a separate large pan add your ground nut oil and slowly pan fry your diced onions until soft and translucent, stirring all the time. After a minute add your mixed garlic. Keep stirring.
Now add your onions to the lentil mix and the sweetcorn and peas.
Simmer gently for 20 minutes or so until the vegetables are cooked through, season, swirl through your fenugreek and brown sugar.
Serve with fluffy white rice, naan bread and fresh coriander for extra delight.
Tip: Add a few cardamom pods to your rice while it’s cooking to add a fragrant flavour.