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.

Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.

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

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

Curry Paste (Rapeseed Oil, Cumin, Paprika, Turmeric, Coriander, Fenugreek, Fennel, Gram Flour, Salt, Tomato Puree, Sugar, Maize Flour, Ginger, Garlic), Acids (Acetic, Citric, Lactic), Black Pepper, Desiccated Coconut, Tamarind, Parsley, Lemon Juice), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Methi Leaves, Turmeric, Coriander/Cumin Powder, Spices.

Allergies

See allergens in BOLD

Contains: SULPHITES

May contain WHEAT, MUSTARD, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition