Vegan cauliflower dhansak recipe

A brilliant one-pot dhansak with cooling coriander/coconut yogurt. It's also great eaten cold so make a batch and have some for lunch the next day.

Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

Ingredients

Details

  • Cuisine: Indian
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Break a whole cauliflower up into florets and add them with the brown onion, garlic and ginger to a deep-set pan with some olive oil. Place the pan over medium heat and saute. 
  2. Add the cumin seeds, dried chilli flakes, garam masala and cardamom pods. Mix everything together.
  3. Once the onions have softened and the cauliflower is beginning to catch on the pan, add the red split lentils and coat them in the spices.
  4. Pour in the tins of chopped tomatoes and keep the tins. Crumble in the vegetarian stock cube. Season with salt and pepper.
  5. Refill the tomato tins with water and pour in. Stir everything together, bring the dhansak to the boil, and then turn down the heat to a low simmer and cover the pan with a lid.
  6. After 20 minutes the lentils should be cooked through and the cauliflower will be ready (still with a bit of crunch).
  7. Remove the lid, and pour in the frozen petit pois. Stir them through the dhansak. If it looks a little dry, add a splash more water.
  8. Once the peas are cooked through (1–2 minutes), remove the dhansak from the heat and leave to cool for 5 minutes.
  9. Meanwhile, make the yogurt sauce. Add the yogurt and a large handful of chopped coriander to a bowl. Season with salt and pepper, and then dollop all over the dhansak (or place on the table for people to help themselves).
  10. Serve and tuck in.

This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.

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