Check out this easy vegetable dhansak recipe with mushrooms and punchy red chilli. Serve this simple vegetarian curry recipe as a midweek dinner for four
Ingreadient
- 100g red lentils
- 1 large onion, chopped
- 400g tin chopped tomatoes
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 500g chestnut mushrooms, halved
- 2 tsp ground cumin
- 1 ½ tsp ground coriander
- 4 cardamom pods, squashed
- finely grated to make 1 tbsp ginger
- 4 cloves garlic, crushed
- 1 red chilli, sliced
- a small bunch coriander, chopped
- 2 tbsp natural yogurt
- to serve basmati rice and naans
Direction
- Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to cover by 2cm, then simmer gently for 20 minutes or until the lentils are tender.
- Heat the vegetable oil in a separate pan and cook the mushrooms until golden brown all over and they have reabsorbed any liquid in the pan. Add the spices and cook for 2 minutes, then stir in the ginger, garlic and chilli. Cook for a few minutes then tip in the tomato and lentil mix, plus 200ml water. Simmer for 20 minutes, then stir in the coriander and yogurt, and serve with rice and naans.
