Mushroom Dhansak with Basmati Rice

Name: Mushroom Dhansak with Basmati Rice and Green Beans
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of White onion; 4 Piece of Cardamom pods; 250 Grams of Chestnut mushrooms; 300 Grams of Baby king oyster mushrooms; 80 Grams of Red lentils; 150 Grams of Green beans; 1 Tbsp of Vegetable oil; 20 Grams of Salted vegan butter; 10 Grams of Ginger garlic paste; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 4 Grams of Curry powder; 2 Grams of Chilli powder; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 1 Piece of Vegetable stock cube; 300 ML of Water; 50 Grams of Mango chutney; 1 Tsp of Black pepper; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 15 Grams of Fresh coriander; 1 Piece of Lime

and Green Beans

Dhansak is a Parsi curry. Lentils were traditionally used to bulk out the more expensive ingredients, usually mutton.

Cals 768 · Prot 34 · Carbs 147 · Fat 14

Vegan

35 min

Mushroom Dhansak with Basmati Rice and Green Beans

Dhansak is a Parsi curry. Lentils were traditionally used to bulk out the more expensive ingredients, usually mutton.

Cals 768 · Prot 34 · Carbs 147 · Fat 14

Vegan

Ingredients

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 15*

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

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3213 / 768
Fats (g)	13.6
of which saturated (g)	5.3
Carbohydrates (g)	147
of which sugars (g)	29.7
Fibers (g)	19.3
Proteins (g)	33.7
Salt (g)	1.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.

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.

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.

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