Mushroom Dhansak
with Brown Rice and Chilli Yoghurt
We love good Mushroom Dhansak and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
1
Ground Coriander
150
Brown Basmati Rice
1
Garam Masala
1
Green Chilli
80
Green Beans
50
Red Split Lentils
2
Ground Cumin
1
Finely Chopped Tomatoes
½
Cardamom Pod
150
Chestnut Mushrooms
2
Garlic Clove
1
Ground Turmeric
1
Ginger
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Red Onion
1
Coriander
Not included in your delivery
250
Water for the Curry
Nutritional information
Instructions
Halve, peel and chop the red onion into small pieces. Peel and grate the ginger and garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop. Thinly slice the chestnut mushrooms. Halve the red pepper and discard the core and seeds. Chop into small pieces. Trim the green beans and chop into thirds.
Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and cardamom pods and cook for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms and stir-fry until golden, 2-3 mins. Transfer to a bowl and set aside. Return the pan to medium heat (add a drizzle of oil if it's dry). Add the onion and pepper and cook, stirring, until soft, 2-3 mins. Stir in the ginger, garlic, a pinch of chilli (careful - you can add more later!), the ground turmeric, ground cumin and ground coriander.
Cook for another minute then stir in the red split lentils (see ingredients for amount), finely chopped tomatoes and water (see ingredients for amount). Bring to the boil, cover with a lid then reduce the heat and simmer until the sauce has thickened and the lentils are soft, stirring occasionally, 20-25 mins. Stir in the green beans for the final 8 mins. TIP: Add a splash of water if the curry looks too dry.
Meanwhile, roughly chop the coriander (stalks and all). Pop the yoghurt in a bowl and stir through half the chopped coriander and as much or as little of the remaining chilli as you like.
Fluff up the rice with a fork and remove the cardamom pods. Stir the mushrooms, garam masala and remaining chopped coriander through the curry. Season to taste with salt and pepper if needed. Serve the rice in bowls topped with the curry and a dollop of the coriander chilli yoghurt. Enjoy!
