Vegan Dhansak Recipes
VEGAN DHANSAK
This is a really good recipe for using up vegetables. The essential ingredients are the sweet potato, lentils and the spices; other than this you can put in just about anything, I have listed below the ingredients which I would normally use. If you are vegan make sure that your ketchup is dairy free. This is an optional ingredient anyway and is designed to add a little sweetness, you can use a pinch of sugar instead or a packet of instant tomato soup, or just leave it out altogether. The recipe works best in a slow cooker or oven-cooked in a casserole, but can also be cooked on top of the stove. If you find that it comes out watery, just add more lentils and cook down.
Provided by renjack
Categories Curries
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Pre-heat the oven to 180 degrees centigrade.
- In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
- Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
- Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer.
- Add the lentils and bring to a simmer again.
- Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
- Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.
Nutrition Facts : Calories 311.7, Fat 3.6, SaturatedFat 0.6, Sodium 59.7, Carbohydrate 59.8, Fiber 10.9, Sugar 7.1, Protein 13.4
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