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Mushroom Dhansak

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!

Tags:
Low Salt
Under 550 calories
Allergens:
Milk

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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Nutritional information

Energy (kcal)499 kcal
Energy (kJ)2088 kJ
Fat4 g
of which saturates1 g
Carbohydrate93 g
of which sugars20 g
Protein20 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

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.

Cook the Rice
2

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.

Fry the Veggies
3

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.

Simmer the Curry
4

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.

Finish up
5

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.

Serve
6

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!