Chunky Vegetable Dhansak
Ingredients
- 2 tbsp veg oil
- 1 large onion chopped
- 2 red chillies - deseeded & chopped
- 2 tbsp ginger - finely chopped
- 2 tbsp garlic - finely chopped
- 1/2 tsp salt
- 2 tsp ground turmeric
- 1.5 tbsp cumin powder
- 1.5 tbsp ground coriander
- 1/2 tsp chilli flakes
- 75g red lentils
- 400g tin chopped tomatoes
- 300ml veg stock
- 1 tbsp tomato purée
- 1 tbsp brown sugar
- 300g sweet potatoes chunks
- 300g butternut squash chunks
- 300g cauliflower florets
- 200g frozen peas
Preparation
In a large pan on medium high - fry off the onion in the oil for five mins, then add the ginger, chopped red chillies and salt, sauté for a few mins, before adding the garlic and stir frying for a couple more mins
Add the dry spices and chilli flakes and stir fry for a few mins, then stir in the lentils, chopped tomatoes, stock, tomato purée and sugar
Add the sweet potato and butternut squash chunks, push them down into the sauce, then cover and simmer on medium for 20 mins
Stir well and add the cauliflower florets, again pushing them down into the sauce
Cover and bring up to a simmer on medium for 10 mins, stir in the frozen peas and cover and simmer again for 5-10 mins, or until the cauliflower is just cooked through, if you cook it for too long the cauliflower will get soggy and the curry watery
Season to taste and serve
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