My Go-To Comfort Curry Dish - Vegetable Dhansak

Whether you make the lamb recipe as on the recipe card or you look to one of our alternative versions on the blog (another to follow), this is as versatile a curry as you can get. It works with any vegetables and/or meat and poultry that I've tried and the lentils make this an economical little number too.

So here's the vegetable version, suitable for vegans also. Feel free to substitute whatever vegetables you have to hand. I like the root vegetables as they provide a different texture but if you are using softer vegetables I would add them halfway through cooking to prevent them turning to mush.

Vegetable Dhansak- Serves 4 hungry people


  • 1 Bite Me Spices Dhansak Spice Kit
  • 1 tbsp vegetable oil 
  • 1 large onion, sliced
  • 75g green lentils
  • 75g red lentils
  • 2 cloves garlic, grated
  • 2cm fresh ginger, grated
  •  400g tin chopped tomatoes
  • 1/2 butternut squash, seeds removed and cut into large chunks
  •  2 sweet potatoes, peeled and cut into large chunks
  • 1 red pepper, cored and cut into large chunks      
  • Coriander to serve
  • 1 tbsp mango chutney
  • Sea Salt to taste       


  • Heat the oil in a large pan on a medium heat. Add sliced onions and fry gently for 10 minutes, stirring occasionally.
  • Add the grated garlic and ginger. Stir and fry for a further 5 minutes. The onions should be slightly golden and soft.
  • Add any root vegetables you are using at this point. Add Spice Mix 1, a pint of cold water and the tin of tomatoes. Stir well and bring to a simmer. (Slow cooker users, transfer to the slow cooker at this point).
  • Let this simmer for 30-40 minutes on a low heat with a lid on if you have one. Check periodically to see if the pan requires a little more water and add if necessary.
  • Add Spice Mix 2, the lentils and any remaining vegetables you are using. Red peppers in this case. Stir and replace the lid and cook for a further 30 minutes. Vegetables and lentils should be thoroughly cooked.
  •  Just before serving add the chutney and sea salt to taste. Sprinkle with chopped fresh coriander and serve with rice. 

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