Tangy vegetable dhansak
Sweet, spicy, creamy and packed full of veg
1 white onion
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
- 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.
- Rub a little oil over the skin of the aubergine and bake in the oven for approximately 20 minutes at 150 degrees.
- Meanwhile finely chop the onion and fry on a low heat.
- 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.
- Finely chop the garlic and chilli (with seeds scraped out) and continue to cook.
- Add the remaining spices and fry further.
- A tablespoon at a time, add the yoghurt and cook for a minute. It shouldn’t split as long as it is full fat.
- Once all the yoghurt has been added, stir through the tomato puree.
- Scoop out the inside of the aubergine, cut into chunks and add to the sauce.
- Cut the pepper into chunks and add to the pan along with the chickpeas.
- Add the vegetable stock and bring to the boil. Then turn down the heat and simmer for 20 minutes.
- Meanwhile add the lentils and cook until the sauce has thickened a lot
- At the last moment stir through the raisins, chutney and the spinach until it has wilted, then serve.