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Vegan Aubergine Dhansak
Vegan Aubergine Dhansak is a traditional Indian recipe for a classic vegan curry of red lentils and aubergines in a dhansak curry base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Vegan Aubergine Dhansak.
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesIndian Recipes
This is a classic dhansak curry that’s made with aubergines (brinjals) and red lentils. A truly delicious vegan dish.
Ingredients:
100g red lentils, washed and drained
1 large onion, grated
400g tin cherry tomatoes
1 tsp ground turmeric
2 large aubergines, cut into 3cm chunks
2 tbsp groundnut oil
2 tsp cumin seeds
2 tsp ground coriander
4 cardamom pods, crushed
4 garlic cloves, crushed and peeled
a small bunch of coriander, chopped
1 tsp garam masala
rice and naan breads, to serve
Method:
Combine the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Turn out on a plate and do the next batch.
Return all the aubergines to the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then add the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.
