Mushroom Dhansak with Basmati Rice

and Green Beans
Vegan
Dhansak is a Parsi curry. Lentils were traditionally used to bulk out the more expensive ingredients, usually mutton.
Cooking time: 35 min
Cals 759 · Prot 33 · Carbs 144 · Fat 11
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Ingredients
Number of People:

Curry

White onion
1 Piece
Cardamom pods
4 Piece
Chestnut mushrooms
250 Grams
Baby king oyster mushrooms
300 Grams
Red lentils
80 Grams
Green beans
150 Grams
Vegetable oil
1 Tbsp
Salted vegan butter
20 Grams
Ginger garlic paste
10 Grams
Garam masala
2 Grams
Turmeric powder
2 Grams
Curry powder
4 Grams
Chilli powder
2 Grams
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Vegetable stock cube
1 Piece
Water
300 ML
Mango chutney
50 Grams
Black pepper
0.5 Tsp

Rice

Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

To serve

Fresh coriander
15 Grams
Lime
1 Piece

Instructions

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1 Prep
Peel and slice the onions. Crush the cardamom with the back of a knife. Roughly chop the mushrooms. Rinse and drain the lentils. Trim and roughly chop the green beans.
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2 Boil rice
Rinse the basmati rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
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3 Start curry
Meanwhile, heat a pot over a medium heat with a drizzle of oil and the vegan butter. Once hot, add the onion with a pinch of salt and fry for 5 min. Add the ginger garlic paste, cardamom pods, garam masala, turmeric, curry powder and a pinch of chilli powder (spicy!). Fry for 1 min further. Add the tomato paste, chopped tomatoes, lentils, stock cube and measured water. Simmer for 10 min.
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4 Fry mushrooms
Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 7-8 min until browned.
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5 Finish curry
After 10 min, add the mushrooms to the lentils along with the green beans and mango chutney. Simmer for 6 min further. Meanwhile, finely chop the coriander.
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6 Serve
Season the curry with salt, pepper and a squeeze of lime juice. Stir through the coriander. Divide the rice between bowls and top the with mushroom dhansak.
Tips for fussy eaters
Serve the green beans on the side!
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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