Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Vegetable Dhansak
Vegetable Dhansak
Ingredients:
- 2 medium onions, roughly chopped
- 4 garlic cloves, crushed
- 20g fresh root ginger, peeled and finely chopped
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 227g can chopped tomatoes
- 2 vegetable stock cubes, crumbled
- 80g dried red lentils
- 1 medium carrot, peeled and diced
- 1 level tsp sweetener
- 600g butternut squash, peeled and cut into small chunks
- 400g can chickpeas, drained
- 1 large red pepper, deseeded and cut into small chunks
- 80g kale, stalks removed, shredded
- 150g cherry tomatoes
- Lime juice, to taste
About the Recipe
From Slimming World
Vegetarian curry recipes make amazing meat-free fakeaways.
This mild Slimming World curry is packed with roasted veg, red lentils and chickpeas
Nutritional Info
Getting it done:
- Put the onions, garlic, ginger, spices, tomato purée, chopped tomatoes, stock cubes, lentils, carrot, sweetener and 100g butternut squash in a large saucepan. Stir in 600ml boiling water, bring to a simmer, cover and cook for 15 minutes, stirring occasionally.
- Whizz until smooth using a stick blender or food processor.
- Add the chickpeas, red pepper and remaining squash, cover and simmer for 15 minutes, stirring occasionally.
- Add the kale and cherry tomatoes, cover and simmer for a further 10 minutes, stirring frequently.
- Season with lime juice, salt and pepper and serve hot with rice and Speed vegetables, or cauliflower rice for an Extra Easy SP day.
Ingredients:
- 2 medium onions, roughly chopped
- 4 garlic cloves, crushed
- 20g fresh root ginger, peeled and finely chopped
- 1 tbsp mild curry powder
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 227g can chopped tomatoes
- 2 vegetable stock cubes, crumbled
- 80g dried red lentils
- 1 medium carrot, peeled and diced
- 1 level tsp sweetener
- 600g butternut squash, peeled and cut into small chunks
- 400g can chickpeas, drained
- 1 large red pepper, deseeded and cut into small chunks
- 80g kale, stalks removed, shredded
- 150g cherry tomatoes
- Lime juice, to taste
Getting it done:
- Put the onions, garlic, ginger, spices, tomato purée, chopped tomatoes, stock cubes, lentils, carrot, sweetener and 100g butternut squash in a large saucepan. Stir in 600ml boiling water, bring to a simmer, cover and cook for 15 minutes, stirring occasionally.
- Whizz until smooth using a stick blender or food processor.
- Add the chickpeas, red pepper and remaining squash, cover and simmer for 15 minutes, stirring occasionally.
- Add the kale and cherry tomatoes, cover and simmer for a further 10 minutes, stirring frequently.
- Season with lime juice, salt and pepper and serve hot with rice and Speed vegetables, or cauliflower rice for an Extra Easy SP day.
About the Recipe
From Slimming World
Vegetarian curry recipes make amazing meat-free fakeaways.
This mild Slimming World curry is packed with roasted veg, red lentils and chickpeas
Nutritional Info
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