A tasty seasoning packed with Indian spices and lentils to create the perfect HOT dhansak curry.
600-700g preferred meat or vegetable (chicken, beef, fish, tofu, potato & squash work perfectly)
1 chopped onion
40g Tongmaster dhansak curry seasoning blend
60g extra red split lentils (optional – there are lentils in the seasoning)
400g chopped tomatoes
200ml stock (200ml extra if adding the extra lentils)
2 garlic cloves – crushed
2 bay leaves
Fresh coriander to garnish
Heat oil in a pan and add the chopped onion and garlic, cook for three minutes until the onion begins to soften.
Roughly chop the main ingredient (meat or veg) to size and add to the pan, once browned/softened, add half of the seasoning mix and cook for a further 2 minutes.
Add the remaining seasoning mix along with the chopped tomatoes and stock, bring to the boil – add the extra lentils and adjust stock appropriately at this stage if you wish.
Stir thoroughly and lower the heat before adding the bay leaves and a pinch of salt, simmer for 35 minutes until the sauce has thickened, the meat/veg is cooked through and the lentils have broken down.
Remove the bay leaves and serve with rice, fresh coriander, naan bread and a dollop of chutney.