Vegetable Dhansak

A delicious curry, suitable for vegans. Great served with wholegrain rice, warmed naans or seeded flatbreads. The recipe is easily doubled to feed a crowd or can be batch-cooked and frozen. If freezing, make the recipe up to Step 6 taking care not to overcook the vegetables. Freeze in batches. Add the frozen peas when reheating.

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Step 1

Heat the oil in a large saucepan over medium heat. Add the mustard seeds, cumin seeds, coriander seeds and chilli flakes. Cook for 1-2 minutes until the mustard seeds start to crackle.

Step 2

Add the onions to the pan and sauté for 10 minutes until the onions soften.

Step 3

Add the garlic and ginger paste and tomatoes to the pan and cook for a further 2 minutes.

Step 4

Add the spices and methi leaves and cook for a further 2-3 minutes.

Step 5

Add the lentils, mango chutney, vegetable stock, 300ml of water, mint sauce, carrots and cauliflower. Turn the heat down to low and simmer for 15-20 minutes until the lentils are cooked through, the mixture has thickened and the vegetables are starting to tenderise but are not soft.

Step 6

Add the frozen peas and cook for about 5 minutes more until the peas are warmed through.

Step 7

Serve garnished with chopped coriander.