Bean Dhansak

1 small aubergine, diced
1 large potato, cut into matchsticks
1/2 pound carrots, diced
1 onion, sliced
2 cloves garlic, crushed
4 tablespoons oil
1/2 pound mushrooms, sliced
1 teaspoon ginger puree
2 tablespoons balti paste
2 tablespoons tomato puree
1/4 pound split red lentils
28 ounce can tomatoes chopped
16 ounce can red kidney beans, drained

Cook the aubergine, potato and carrots in boiling water for 10 minutes, then drain. Fry the onion and garlic in 2 tablespoons oil for 5 minutes until soft. Add the remaining oil and continue to cook for 5 minutes. Add the ginger, balti paste and tomato puree. Fry for 3 minutes.

Meanwhile, cook the lentils for 10 minutes in just enough boiling water to cover, topping up with water as necessary. Transfer all ingredients except beans to a large saucepan. Bring to the boil, cover and simmer for 15 minutes. Then add beans and simmer for a further 5 minutes. Serve.

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