Tangy vegetable dhansak

Tangy vegetable dhansak

Sweet, spicy, creamy and packed full of veg

Serves 4


1 white onion

1 aubergine

400g tin of Chickpeas

1 green pepper

Half a bag of spinach

100g of red lentils

Handful of raisins (chopped)

120g full fat yoghurt

Spoon of mango chutney (or another fruity variety)

Tsbp tomato puree

1 red chilli

2 cloves garlic

1 pint of vegetable stock


1 tsp ground cinnamon

3 cardamon pods, split

1 tsp tumeric

1 tsp ground coriander

1 tsp ground ginger

1 tsp cumin


Cheat with 2 heaped tbsp of Korma curry paste


  1. Put the lentils in a pan of cold water. Bring to the boil and boil on a high heat for 10 minutes. Then turn the heat down and leave to simmer for 20 minutes.
  2. Rub a little oil over the skin of the aubergine and bake in the oven for approximately 20 minutes at 150 degrees.
  3. Meanwhile finely chop the onion and fry on a low heat.
  4. Add the cinnamon and cardamon pods and fry for a couple more minutes taking care not to let anything brown. If using curry paste, add after stage 4.
  5. Finely chop the garlic and chilli (with seeds scraped out) and continue to cook.
  6. Add the remaining spices and fry further.
  7. A tablespoon at a time, add the yoghurt and cook for a minute. It shouldn’t split as long as it is full fat.
  8. Once all the yoghurt has been added, stir through the tomato puree.
  9. Scoop out the inside of the aubergine, cut into chunks and add to the sauce.
  10. Cut the pepper into chunks and add to the pan along with the chickpeas.
  11. Add the vegetable stock and bring to the boil. Then turn down the heat and simmer for 20 minutes.
  12. Meanwhile add the lentils and cook until the sauce has thickened a lot
  13. At the last moment stir through the raisins, chutney and the spinach until it has wilted, then serve.

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