Vegetable dhansak

My dear friend’s mum is a cookery writer, and she posted on Facebook that she was making chicken dhansak in her slow cooker… I was jealous so I asked her for the recipe. The original, with chicken, is from this book, but this is an adapted version which is vegetarian and made in an ordinary saucepan. The original calls for a tsp of cumin but we’d run out, hence the garam masala and korma mix, which both contain cumin. It’s spicier than other curries on here, so do go easy on the chilli if you like!

Serves 4

1/2 pack Quorn chunks – the “chicken-style” ones (optional)
1 red onion
5 cloves garlic
500ml vegetable stock
1 can chopped tomatoes
1 can green lentils, drained and rinsed
2 dessert spoons brown sugar
1 large lemon
2 tsp turmeric
2 tsp hot chilli powder
1/2 tsp garam masala
1/2 tsp korma spice mix
Big bunch fresh coriander
2 carrots
Double handful green beans
2 parsnips
(As ever, substitute any veg you like)

Chop the onion and garlic and fry gently in a very little oil for about 10mins until softened. Add the Quorn (if using), lentils, tomatoes, stock, spices, juice of the whole lemon and sugar. Peel and chop the root veg and add to the pot. Bring to the boil and then simmer for as long as you like – I left mine to simmer for about two hours, until the lentils has completely broken down and thickened the sauce. Add the green beans and roughly chopped coriander towards the end to just heat through. Serve with rice or naan.



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