Before I was able to take a photo of the vegan dhansak I made, it disappeared (into our bellies). But the recipe is here…
It is a lighting lamb dhansak recipe which was getting a vegan makeover replacing the lamb with mushroom. So delicious. I have to say the first time I had Indian wasn’t until I was in my 20s since it wasn’t a common type of dish to be cooked at home growing up. Throughout the years I grow very fond of them. Now I couldn’t leave without eating Indian once or twice a week. The rich flavours and the tons of veggies makes it not only healthy but perfectly adoptable to make it vegan
5-6 mushroom, sliced
2 tbs garam masala
2-3 tbs vegetable oil
2 onions, thinly sliced
2 garlic cloves, thinly sliced
200 g diced pumpkin or squash
100 g red lentils
600 ml hot vegetable stock
1 tbs curry paste
1 tbs tamarind paste
25 g caster sugar
salt and pepper
2 tbs chopped fresh mint or coriander
juice of 1 lemon
Rice to serve
Toss the mushroom in the garam masala. Heat 1 tbs of the oil in a large pan and cook it for 5-7 minutes. Transfer to a plate and set aside
Add a little oil to the pan, then cook the onions , garlic and pumpkin for 5 minutes until softened and beginning to brown
New add the lentils, stock, curry paste, tamarind pste and sugar and return the mushrooms to the pan. Bring to the boil, cover and simmer for 25-30 minute, stirring occasionally, until the mixture is thickened and the ingredients are lovely and tender.
Check the seasoning, then stir in the mint or coriander and lemon juice, to taste.
Serve with rice (I made lemon rice
Since we were out of tamarind sauce we used lime pickel and it was perfectly complementing the lemon. So yummy.
So easy to make and so cruelty free you will love it, I hope at least.