Dhansak Curry Powder

A tasty seasoning packed with Indian spices and lentils to create the perfect HOT dhansak curry.

Ingredients:

• 600-700g preferred meat or vegetable (chicken, beef, fish, tofu, potato & squash work perfectly)
• 1 chopped onion
• 40g Tongmaster dhansak curry seasoning blend
• 60g extra red split lentils (optional – there are lentils in the seasoning)
• 400g chopped tomatoes
• 200ml stock (200ml extra if adding the extra lentils)
• 2 garlic cloves – crushed
• 2 bay leaves
• Fresh coriander to garnish

Method:

• Heat oil in a pan and add the chopped onion and garlic, cook for three minutes until the onion begins to soften.
• Roughly chop the main ingredient (meat or veg) to size and add to the pan, once browned/softened, add half of the seasoning mix and cook for a further 2 minutes.
• Add the remaining seasoning mix along with the chopped tomatoes and stock, bring to the boil – add the extra lentils and adjust stock appropriately at this stage if you wish.
• Stir thoroughly and lower the heat before adding the bay leaves and a pinch of salt, simmer for 35 minutes until the sauce has thickened, the meat/veg is cooked through and the lentils have broken down.
• Remove the bay leaves and serve with rice, fresh coriander, naan bread and a dollop of chutney.