Vegetable Dhansak

Protein-packed, tasty and easy to make – perfect for making in bulk and eating when life gets busy.

Gluten free
Wheat free
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 4.6 / 5. Vote count: 12

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

50 min

Total time



Indian and Indian Subcontinent


  • mains





  • 1 onion, finely diced
  • 2-3 cloves garlic, finely chopped
  • Thumbnail ginger, very finely chopped or minced
  • 2 tbsp tomato puree
  • 2 tbsp syrup (eg maple or agave) or 1 tbsp soft brown sugar
  • 100g/½ cup red lentils
  • 400ml/13.5 fl oz passata or 2 x 400g/14 oz tins chopped tomatoes
  • 500ml/2 cups vegan stock
  • 1 x 425g/15 oz (approx.) tin pineapple chunks, drained
  • Juice of ½ lemon
  • 3 large handfuls spinach


  • 1 tsp turmeric
  • 1 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground fenugreek

Choose one of the following (cook separately and set aside):

  • 1 batch of our easiest tofu ever recipe
  • 300g/10.5 oz vegan chicken, cooked according to the instructions on the packet
  • 1 x 400g/14 oz tin chickpeas, drained and rinsed (you don’t need to cook this option – just add to the pan at method point 5)
  • ½ large head cauliflower, cut into bite-sized pieces (preheat oven to 180°C/350°F/Gas Mark 4. When the oven is ready, lightly coat the cauliflower in oil and salt then place in the oven for 25 minutes, turning half way through)

Optional serving suggestions: brown rice, unsweetened vegan yoghurt (plain or coconut), aubergine pickle, lime pickle, mango chutney, poppadoms, veg samosas, onion bhajis, fresh coriander, fresh chilli, toasted cashews




  1. Using a large pan, fry the onion until lightly golden.
  2. Add the ginger and garlic and cook for a few minutes.
  3. Stir through all of the spices and heat for a further minute.
  4. Add the tomato puree, syrup, lentils, passata, stock. Bring to the boil and then simmer for 30 minutes, stirring frequently.
  5. While the curry is simmering, cook whichever ‘option’ (tofu, vegan chicken, cauliflower) you have chosen.
  6. Add the ‘option’ to the curry along with the tinned pineapple, spinach, lemon juice and heat for 5 minutes.
  7. Taste the curry and add salt, pepper, extra lemon juice and syrup if needed.



Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Easiest Energy Balls

The thing that everybody loves about these energy balls is that they are the easiest in the world to make! Full of healthy, protein-packed yumminess, they can be made in…

Cookie Dough Protein Bites

These moreish little bites make for the perfect protein-packed snack every time! Enjoy them post-workout, for a mid-morning munch or even as an after-dinner treat… who said healthy couldn’t be…