International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Beans, Pulses, Legumes, Dals
Contributed by Vegetarians and Vegans from around the world

Bean Dhansak
From: amanda

  • 1 aubergine (200g/8oz), diced
  • 1 potato (200g/8oz), cut into match sticks
  • 200g/8oz carrots, diced
  • 1 onion, sliced
  • 2 cloves of garlic, crushed
  • 45ml/3tbsp oil
  • 200g/8oz mushrooms, sliced
  • 5ml/1 tsp ginger purée
  • 30ml/2tbsp balti paste
  • 30ml/2tbsp tomato purée
  • 100g/4oz split red lentils
  • 600g can chopped tomatoes
  • 400g can red kidney beans, drained
Cook the aubergine, potato and carrots in boiling water for 10 minutes, then drain.

Fry the onion and garlic in 30ml/2tbsp oil for 5 minutes until soft.
Add the remaining oil and continue to cook for 5 minutes.
Add the ginger, balti paste and tomato purée.
Fry for 3 minutes.

Meanwhile, cook the lentils for 10 minutes in just enough boiling water to cover, topping up with water as necessary.

Transfer all ingredients except beans to a large saucepan.
Bring to the boil, cover and simmer for 15 minutes.

Then add beans and simmer for a further 5 minutes.
Serve.