Vegetable Dhansak Recipe
This recipe is a vibrant, meat-free ‘fakeaway’ that is a popular choice for those following the plan, as it is Syn-Free. It’s packed with a variety of vegetables, protein-rich red lentils, and chickpeas, making it incredibly satisfying and filling.Category Details Introduction A mild, healthy, and satisfying vegetarian curry packed with butternut squash, carrots, kale, and chickpeas in a sweet, sour, and mildly spiced lentil-based sauce. It’s a great choice for a guilt-free weeknight dinner.
About Time:
- Yield (Serves) 4 people
- Total Time1 hour
- Prep Time Approx. 15-20 minutes.
- Cook Time Approx. 40-45 minutes
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, diced
- 1 level tsp sweetener granules
- 600g butternut squash, peeled and cut into small chunks
- 400g can chickpeas, drained and rinsed
- 1 large red pepper, deseeded and cut into small chunks
- 80g kale, stalks removed, shredded
- 150g cherry tomatoes
- Lime juice, to taste
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