|A tasty Indian restaurant style Dhansak, perfect with vegetable curry, rice and naan...|
| || Cabbage, handful|| |
| || 4-5 Onions|| |
| || 200 ml Veg/Olive Oil|| |
| ||½ Red Pepper|| |
| ||½ Green Pepper|| |
| || 2 tsps Garlic and Ginger Puree|| |
| ||½ tin Chopped Tomatoes|| |
| ||Salt to taste|| |
| ||Ground Coriander 2 tsps|| |
| ||Ground Cumin 2 tsps|| |
| ||Ground Fenugreek 2 tsps|| |
| || Curry Powder 2 tsps|| |
| ||Turmeric 2 tsps|| |
| || Fresh Coriander, leaves and stalks 2 tbsps|| |
| || Water, 200 ml|| |
| || Cooked Chicken Cubes, 500 g|| |
| || 1 tbsp Veg/Olive Oil|| |
| || 1 tsp Garlic and Ginger Puree|| |
| ||Salt to taste|| |
| || Curry Powder 1 tsp|| |
| || Tandoori Masala 1 tsp|| |
| || Pre-cooked Lentils, 100 g || |
| || Pineapple Juice, 2 tbsps || |
| || Chopped Pineapple, 2 rings|| |
1. To make the Gravy: Use a large pan, roughly chop the carrot, cabbage, onions and peppers. Add the oil, ginger and garlic puree, tinned tomatoes, salt, coriander, cumin, fenugreek, curry powder, turmeric, coriander and cover with water to within 2 inches of the pan rim.
2. Place lid on pan and cook on lowest heat for at least 40 minutes. Ignore any scum that rises to the surface. Vegetables should cook down and oil should split from sauce and cover surface of pan. If oil has not separated, keep cooking until it does. Set aside to cool.
3. Once cooled, blend in batches to make a very smooth Gravy.
4. Add 1 tbsp oil to another pan, with 1 tbsp Gravy. Add the garlic and ginger paste, salt, curry powder and tandoori masala and mix well.
5. Add 1 tbsp oil to another pan, with 1 tbsp Gravy. Add the garlic and ginger paste, salt, curry powder and tandoori masala and mix well.
6. Add chilli powder to taste and stir. Turn up the heat and keep stirring, adding more Gravy if it sticks.
7. Turn down the heat to low simmer. Add the cooked chicken pieces and stir to ensure each piece is well-coated. Add the pre-cooked lentils and stir thoroughly. Add just enough Gravy to cover and cook gently for 5 minutes, taking care mix does not start to stick to the pan.
8. Add the pineapple juice and pieces. Simmer until piping hot.
5. Serve piping hot, garnished with fresh coriander.