Vegetable Dhansak

Dhansak is a traditional Parsi curry of lentils, vegetables and meat. This vegetarian version removes the meat, but is still bursting with flavour.

The perfect recipe for all those doing veganuary and is just a delicious alternative to a meat curry in general. If you can’t do without though, see our meat versions of this curry here.

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The star of the show

Gluten free

Shemin's Medium Indian Curry Paste

A beautifully balanced curry paste with warming spice and real depth of flavour. Aromatic and rounded, it develops richness as it cooks without overpowering the dish. Ideal for classic homemade curries with a satisfying level of warmth.

(66)

Medium

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£4.75

Gluten free Dairy free

(66)

Medium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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£6.50

Ingredients

1 tbsp cooking oil or ghee
1 medium onion, peeled and finely chopped
100g Shemin’s Indian, Goan or Massaman Curry Paste
550g sweet potatoes, peeled and cut in to 3cm chunks
2 medium carrots, peeled and cut in to 5mm slices
1 green chilli, finely chopped (optional)
200g dry split red lentils, well rinsed and drained (see tips below)
700ml vegetable stock (made with one vegetable stock cube)
250g chopped tomatoes
½ tsp fine sea salt, plus extra to season
1 small cauliflower, broken into florets
180g fine green beans, trimmed and halved
ground black pepper
juice of half a lemon
1½ tsp Shemin’s Garam Masala
natural yogurt, to serve
freshly cooked basmati rice, to serve

How to make Vegetable Dhansak

Heat the oil or ghee in a large non-stick saucepan and place over a medium-high heat. Fry the onion for about 2 minutes or until pale golden brown, stirring continously. Add Shemins Curry Paste and 100ml of water and cook for ½ mimute. Add the sweet potatoes, carrots and green chilli, then cook together for 30 seconds, stirring continously.
Tip the lentils into the pan, add the chopped tomatoes and pour over the stock. Stir well and bring to the boil. Skim off any foam that rises to the surface with a spoon and discard. Add the salt, stir well and reduce the heat to low.
Simmer gently for 10 minutes. Add the cauliflower and cook for 10 minutes more or until the lentils are just tender and breaking apart. Add in the beans and cook for a further 8-10 minutes.
Finally, add Shemin’s Garam Masala, lemon juice and season to taste with salt and freshly ground black pepper.
Serve with fat free yogurt and freshly cooked basmati rice and Indian breads.

Tips

Tips:
1. You can an use any vegetables in this recipe.
2. Before cooking the lentils, bring them to the boil in a separate pan then rinse. This will clean them and stop so much foam rising to the top.
3. As we often say, a pro tip is to use our Seafood Curry Paste with vegetable and lentil curries. It has no seafood in it, and works perfect with these sorts of curries.

Loved by curry enthusiast globally

Verified curry lover

Best curry ever and so quick and easy to make dinner with. And very fresh ingredients. Thank you all at Shemins

Verified curry lover

Love Shemins pastes. Perfect curries. The best for home made curries.

Verified curry lover

I love Shemins right from the start on James Martin show. Jamie is great

Vegetable Dhansak

Serves