Vegan Rainbow Dhansak, 31p

Name: Vegan Rainbow Dhansak, 31p
Cuisine: Asian, Indian
Ingredients: 150g red lentils, 35p (£1.15/500g, Asda); 1l cold water; 1 tbsp cooking oil, 2p (£1.09/1l, Asda); 280g onion, 22p (80p/1kg, Growers Selection at Asda); 4 fat cloves of garlic, 8p (50p/2 bulbs, Growers Selection at Asda); 1 rounded tbsp minced ginger, 2p (£1.50/500g loose, Asda); 2 tbsp garam masala, 8p (97p/92g, Asda); 1 tbsp curry powder, 5p (97p/80g, Asda); A pinch of chilli, 1p (59p/28g, Asda); 1 stock cube or generous pinch of salt, 3p (35p/12 stock cubes, Asda); 800ml water; 400g chopped tomatoes, 28p (28p/400g, Smartprice at Asda); 1-2 tsp bottled lemon juice, 1p (39p/250ml, Asda); 600g bag of stir fry veg, 10p (Yellow Sticker Bargain, Asda)

Instructions

Authentic dhansak recipes that I’ve found sometimes include tamarind sauce or fresh tamarind, which I didn’t have to hand, so I replicated the slightly sour note with a dash of lemon juice instead. I am aware that I am extremely lucky to have found this particular bag of stir fry veg so cheaply, but I am often asked by readers what to do with them that isn’t a stir fry, so when I swagged this one from the markdown chiller today I thought it an ideal opportunity to address this particular conundrum. If you don’t have a similar bargain to hand, you can make similar by adding roughly equal amounts of red and green cabbage, thinly sliced or thickly grated carrot, and some sweetcorn. Or use whatever veg you have to hand, of course. If serving between four, this recipe contains four of your five a day. It keeps in the fridge forum to three days, or in the freezer for three months. Reheat to piping hot before serving – it is not advised to refreeze it once defrosted.

Updated at: Thu, 17 Aug 2023 14:05:11 GMT