1. STEP 2 Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Sign in to manage your newsletter preferences. https://www.olivemagazine.com/recipes/vegetarian/mushroom-dhansak Put the squash in a bowl with a splash of water. Add curry powder and cook gently for two minutes to develop flavour. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Enjoy cooking, eating and exploring! 2. Thanks! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add water to cover by 2cm, then simmer gently for 20 minutes or until the lentils are tender. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce. Heat the oil in a large pan. Already have an account with us? Cook for a few minutes then tip in the tomato and lentil mix, plus 200ml water. If … Cover with cling film and microwave on High for 10 mins or until tender. Good Food DealReceive a free Graze box delivered straight to your door. Add the water then bring to the boil, stirring. This quick and easy vegetarian curry is perfect for a healthy weeknight dinner – with butternut squash, coconut milk, lentils and spinach. 15 oz curry base. Heat up the oil in a pan on medium heat and add the onions frying until soft. Put the squash in a bowl with a splash of water. Serve with the warm naan and a dollop of extra yogurt. STEP 2 Method STEP 1 Recipe from Good Food magazine, November 2014. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Warm the naan breads in a low oven or in the toaster. You can unsubscribe at any time. 1 Tbsp garlic/ginger paste – recipe link below. 1 Tbsp tomato paste with enough water to dilute to the consistency of pasatta. Pour oil into heavy based pan, add onions and garlic and cooked gently until transparent. Warm the naan breads in a low oven or in … For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes. Serve this simple vegetarian curry recipe as a midweek dinner for four. Simmer for 20 minutes, then stir in the coriander and yogurt, and serve with rice and naans. Done. Add the spices and cook for 2 minutes, then stir in the ginger, garlic and chilli. Method STEP 1 Heat the vegetable oil in a separate pan and cook the mushrooms until golden brown all over and they have reabsorbed any liquid in the pan. STEP 3 1-2 Tbsp tamarind sauce (not the same as tamarind paste) – more will crank up the tart/sweet nature of this curry. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes. Make this mushroom dhansak for a comforting dinner, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry. Heat the oil in a large pan. Done. Check out more vegetarian curry recipes... Sign up to receive recipe inspiration and foodie openings. 3 Tbsp oil. Add the tomato paste, ginger, garlic, mix powder, coriander powder, cumin powder, turmeric powder, salt, chilli powder, sugar and fenugreek and stir well. Check out this easy vegetable dhansak recipe with mushrooms and punchy red chilli. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. 3. Add all other ingredients, stir well, cover and simmer for 40 minutes until thicker and the vegetables … New! https://www.vegrecipesofindia.com/veg-dhansak-vegetable-dhansak-recipe Done.