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Vegan Masala Recipe
Vegetable dhansak
Red lentils, roasted sweet potato and cauliflower make a thick vegetable dhansak balanced with tomato and warming spice.
Recipe by Craig LogueHow our recipes are created
90 minPrep: 30 minCook: 60 minServes 4IndianVegan
veggie curry feastclassic currybudget currybudgetcheap healthy mealscheap lentil and bean
From the kitchen
What to expect
This vegetable dhansak is a wholesome blend of lentils and vegetables, perfect for a comforting meal. The combination of roasted sweetness and spices makes it a family favorite.
Serving idea
Best served simply
Serve it alongside basmati rice and warm flatbreads for a fulfilling meal.
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Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Cook the recipe
Method
- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
On a baking tray, combine 500g sweet potatoes (cubed) and 1 small cauliflower (cut into florets) with ½ tbsp oil and a pinch of salt and pepper. Roast for 20–25 minutes until golden brown.
- 3
In a large casserole pan, heat the remaining ½ tbsp oil over medium heat. Add 1 large onion (thinly sliced) and fry for about 5 minutes until it turns golden.
- 4
Stir in 2 carrots (cubed), 3 garlic cloves (grated), 20g ginger (grated), 1 tsp turmeric, and 1 heaped tbsp garam masala, cooking for another minute until fragrant.
- 5
Add 200g lentils to the pot, followed by the 400g tin of chopped tomatoes and 600ml vegetable stock. Bring to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.
- 6
Introduce the roasted sweet potatoes and cauliflower, cooking for an additional 10 minutes until the lentils are soft and the sauce thickens.
- 7
Finally, add 150g green beans or peas and cook for another 5 minutes. If the sauce thickens too much, add a splash of water to reach your desired consistency.
- 8
Taste and adjust seasoning before serving with basmati rice, a dollop of vegan yoghurt, flatbreads, and fresh coriander.
Gather everything first
Ingredients
- •1 tbsp vegetable oil, divided
- •1 large onion, thinly sliced
- •3 garlic cloves, grated
- •20g/¾oz fresh root ginger, peeled and grated
- •1 tsp ground turmeric
- •1 heaped tbsp garam masala
- •2 carrots, peeled and cut into cubes
- •200g/7oz dried split red lentils, rinsed and drained
- •400g tin chopped tomatoes
- •600ml/21fl oz reduced salt vegetable stock (gluten-free if necessary)
- •500g/1lb 2oz sweet potatoes, cut into cubes
- •1 small cauliflower, cut into small florets
- •150g/5½oz frozen green beans or peas
- •salt and freshly ground black pepper
- •300g/10½oz cooked basmati rice
- •plain unsweetened vegan yoghurt (optional)
- •flatbreads (optional)
- •handful fresh coriander, chopped
A few useful notes
Notes
- •The texture should be creamy and thick, with the lentils fully cooked but not mushy. If reheating, add a bit of water to maintain consistency.
- •Leftovers can be stored in the fridge for up to 3 days and freeze well for up to a month.
- •Feel free to adjust the vegetables based on seasonal availability or personal preference.
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