DHANSAK CURRY

HEAT LEVEL: Medium to Hot

SERVES: 2

COOKING TIME: 30-35 minutes

Vegetarian & Vegan Options

Dhansak curry combines elements of Persian and Indian cuisine. This flavourful curry is a perfect blend of sweet and spicy, making it a favourite among curry enthusiasts. The key ingredients are lentils, vegetables, and meat such as lamb or chicken.

This Dhansak Curry recipe uses the Great Northern Spice Dhansak Curry Blend and Chilli & Garlic Sea Salt Pot.

DHANSAK CURRY BLEND - 60g

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CHILLI & GARLIC SEA SALT POT

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INGREDIENTS

• 3 tablespoons of Great Northern Spice Dhansak Curry Blend

• 4 large boneless and skinless chicken thighs, diced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 teaspoons garlic paste/purée

• 2 teaspoons chopped ginger/ginger purée

• 2 tablespoons tomato purée

• 1 brown onion, finely diced

• 1 tablespoon honey

• 200ml passata

• 240ml chicken stock

• 50g red lentils

• Optional - 200g tinned pineapple chunks, drained - you can leave out if you're not a fan of pineapple, or following a low sugar/Keto lifestyle

VEGETARIAN & VEGAN OPTIONS

• Sweet potato or butternut squash, cut in to chunks

• 240ml vegetable stock

• 1 tablespoon Vegan Honeee

• 1 tablespoon plant based butter

HOW TO COOK

1. In a large frying pan on a medium to high heat, add the butter, olive oil and the diced onion, then fry until sautéed. Stir occasionally for approx 4 minutes.

2. Next, add the chicken or sweet potato/squash and cook all over, stir occasionally until the chicken is sealed or the sweet potato is covered. Approx 3 minutes.

3. Add the ginger, garlic and 3 tablespoons of the Dhansak Curry Blend. Stir in until chicken or sweet potato/squash are coated and cook for a further 5 minutes.

4. Add the tomato purée and honey/honeee, then the red lentils, passata, stock and the juice from the tinned pineapple (if using). Stir and bring to the boil before lowing the heat and cook for 20 minutes.

5. Add the chunks of pineapple (if using) and heat through for the last 5 minutes. Check that your chicken is cooked through or your sweet potato/squash is soft to cut. You're ready to serve.

SERVE WITH CHILLI & GARLIC NAAN

To make chilli and garlic naan breads, mix 1 teaspoon of our Chilli & Garlic Sea Salt Pot with a 2 tablespoons of butter or plant based butter, smear over your two naan breads and grill for 2 minutes until the butter has melted in to the naans.

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