Vegetable Dansak Recipes
COCONUT & SQUASH DHANSAK
This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach
Provided by Cassie Best
Categories Dinner, Main course, Vegetable
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Nutrition Facts : Calories 320 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
VEGETABLE DANSAK
A quick tasty vegetarian curry based on my favourite takeaway curry.
Provided by missmopsy
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pour oil into heavy based pan, add onions and garlic and cooked gently until transparent.
- Add curry powder and cook gently for two minutes to develop flavour.
- Add all other ingredients, stir well, cover and simmer for 40 minutes until thicker and the vegetables are soft. Add a splash of water if too thick. You can add a splash of cream at this point if desired. Serve with boiled rice, naan bread or pup odium or jacket potato. The choice is yours. Enjoy.
VEGAN DHANSAK
This is a really good recipe for using up vegetables. The essential ingredients are the sweet potato, lentils and the spices; other than this you can put in just about anything, I have listed below the ingredients which I would normally use. If you are vegan make sure that your ketchup is dairy free. This is an optional ingredient anyway and is designed to add a little sweetness, you can use a pinch of sugar instead or a packet of instant tomato soup, or just leave it out altogether. The recipe works best in a slow cooker or oven-cooked in a casserole, but can also be cooked on top of the stove. If you find that it comes out watery, just add more lentils and cook down.
Provided by renjack
Categories Curries
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Pre-heat the oven to 180 degrees centigrade.
- In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
- Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
- 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.
- Add the lentils and bring to a simmer again.
- 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.
- Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.
Nutrition Facts : Calories 311.7, Fat 3.6, SaturatedFat 0.6, Sodium 59.7, Carbohydrate 59.8, Fiber 10.9, Sugar 7.1, Protein 13.4
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