Vegetable dhansak
By Claire
About This Recipe
This vegetarian curry is tasty and packed full of goodness.
Recipe Tags
Instructions
Ingredients
2 medium onions, roughly chopped
4 garlic cloves, crushed
20g fresh root ginger, peeled and finely chopped
1 tbsp mild curry powder
2 tsp ground cumin
1 tbsp tomato purée
227g can chopped tomatoes
2 vegetable stock cubes, crumbled
80g dried red lentils
1 medium carrot, peeled and diced
1 level tsp sweetener
600g butternut squash, peeled and cut into small chunks
400g can chickpeas, drained
1 large red pepper, deseeded and cut into small chunks
80g kale, stalks removed, shredded
150g cherry tomatoes
Lime juice, to taste
Method
1. Put the onions, garlic, ginger, spices, tomato purée, chopped tomatoes, stock cubes, lentils, carrot, sweetener and 100g butternut squash in a large saucepan. Stir in 600ml boiling water, bring to a simmer, cover and cook for 15 minutes, stirring occasionally.
Whizz until smooth using a stick blender or food processor.
Add the chickpeas, red pepper and remaining squash, cover and simmer for 15 minutes, stirring occasionally. Add the kale and cherry tomatoes, cover and simmer for a further 10 minutes, stirring frequently.
Nutritional Information
onions
garlic
ginger
curry powder
cumin
tomato purée
chopped tomatoes
vegetable stock
red lentils
carrot
sweetener
butternut squash
chickpeas
red pepper
kale
cherry tomatoes
Lime
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Vegetable dhansak