Vegetable dhansak with red lentils and pineapple
A sweet and sour Parsi style lentil curry with butternut squash, aubergine and a little fresh pineapple.
- Time50 min
- LevelMedium
- Costabout £0.85 a head
Ingredients
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Method
- 1
Spray a large pan and cook the onion for 6 minutes. Add the garlic, ginger and curry powder and stir for 1 minute.
6 min - 2
Add the lentils, squash, aubergine, tomatoes and stock. Bring to the boil, then simmer for 30 minutes, stirring now and then, until everything is very soft.
30 min - 3
Mash a little of the curry against the side of the pan to thicken it.
- 4
Stir in the pineapple and lemon juice and cook for 3 minutes.
3 min - 5
Taste and add pepper. Scatter with coriander and serve with plain boiled rice or a wholemeal chapati.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.