Sweetcorn dhansak

This is a vegetarian version of a popular spicy Indian dish usually made with lamb, lentils and veg. Eat with a bowl of brown rice or naan bread. Look out for sweetcorn in your veg box around September and eat it as soon as possible after it arrives, while it's still nice and sweet.

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Step 1

Put the lentils in a heatproof bowl or saucepan. Cover with boiled water & set aside.⠀⠀⠀⠀⠀⠀⠀⠀

Step 2

Transfer the black rice to a medium saucepan, cover with boiling water & add a pinch of salt. Bring to the boil then then simmer for approx. 25-30 mins until tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀

Step 3

Heat 1 tbsp of oil in a large saucepan. Gently fry the onion & coriander stalks for 10 mins, stirring occasionally.

Step 4

Add the garlic, dhansak spice mix & some of the chilli (add to your taste) to the onion. Stir for 2 mins. Add coconut milk. Drain the lentils into a sieve, rinse then add them too. Bring to a low boil then let it simmer for 10 mins.

Step 5

Stir the sweetcorn, tomatoes & chutney into the lentils. Simmer for 5-8 mins, until the lentils are soft.

Step 6

In handfuls, stir the spinach into the lentils until wilted. Drain the rice. Stir ¾ of the coriander leaves into the curry. Season & add lime juice, to taste.

Step 7

Mix the chervil & yogurt in a small bowl, adding a pinch of salt to taste.

Step 8

Serve the curry with rice, yogurt, remaining coriander & some extra chilli if you like.

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