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LOCATION: Recipes >> Indian >> Dhansak 02

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Bean Dhansak

1 aubergine, diced
1 potato cut into match sticks
8 oz carrots, diced
1 onion, sliced
2 cloves of garlic, crushed
3 tbsp oil
8 oz mushrooms, sliced
1 tsp ginger puree
2 tbsp balti paste
2 tbsp tomato puree
4 oz split red lentils
600 g can chopped tomatoes
400 g 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 2 tbsp oil for 5
minutes until soft. Add the remaining oil and continue to cook for
5 minutes. Add the ginger, balti paste and tomato pure. 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.

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