Vegetable Dhansak

Curry

• 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

Spices

• 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