Dhansak Curry Pack

A traditional, hearty Sunday lunch from the Parsi community. The Dhansak is a dish which combines meat with vegetables and lentils, as indicated by the name - Dhan means grains and sak means vegetables. As an added bonus, these are all cooked together in one pan, which means less washing up!

Traditionally, a Dhansak would be served with fried meatballs (koftas) and rice browned with caramelised sugar.

Try it with: Lamb, topped with lots of tangy mint sauce (Rafi's favourite), chicken or fresh spring veg

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

1. Empty the contents of the pack into a pan with 170g mixed lentils, 1 chopped aubergine, 1 potato, 1 carrot, 60g spinach, 1 tsp mint sauce, 2 tsp sugar, and 700ml water.
2. Bring to the boil then reduce the heat.
3. Cover and simmer until the water evaporates, then mash with wooden spoon until coarse.
4. Add 1kg of ingredients of your choice and adjust water accordingly. Gently cook until done.
5. Add fresh tomatoes (optional).
6. If reheating, adjust consistency if needed with hot water to avoid burning.
7. Adjust salt and garnish with mint and coriander leaves.

Ingredients

Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Water, Rapeseed Oil, Ground Spices, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger Puree, Food Acids: Acetic, Citric and Lactic Acid, Garlic Puree, Coriander Leaf, Desiccated Coconut, Onion Powder, Tamarind, Garlic Powder, Parsley Leaf, Lemon Juice), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.

Allergies

Contains: WHEAT Flour.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.

Nutrition