Vegan Dhansak

Name: Vegan Dhansak
Ingredients: 1 large sweet potato; 2 carrots; 1 red onion; 1 red pepper; 3 celery ribs; 4 medium potatoes; 100 g green beans; 1 (410 g) can chopped tomatoes; 2 garlic cloves; 1 inch fresh ginger; 200 g red lentils; 2 tablespoons tomato ketchup (see notes) (optional); 1 vegetable stock cube; 4 whole cloves; 4 black peppercorns; 1 teaspoon paprika; 2 teaspoons curry powder; 1 teaspoon turmeric; 1 pinch cinnamon; 1 pinch allspice; 1 tablespoon dried coriander; salt and pepper; 1 tablespoon olive oil

23 ingredients

7 steps

Ingredients

1 large sweet potato
2 carrots
1 red onion
1 red pepper
3 celery ribs
4 medium potatoes
100 g green beans
1 (410 g) can chopped tomatoes
2 garlic cloves
1 inch fresh ginger
200 g red lentils
2 tablespoons tomato ketchup (see notes) (optional)
1 vegetable stock cube
4 whole cloves
4 black peppercorns
1 teaspoon paprika
2 teaspoons curry powder
1 teaspoon turmeric
1 pinch cinnamon
1 pinch allspice
1 tablespoon dried coriander
salt and pepper
1 tablespoon olive oil

Directions

1

Pre-heat the oven to 180 degrees centigrade.
2

In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
3

Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
4

Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer.
5

Add the lentils and bring to a simmer again.
6

Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
7

Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.