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Aubergine & Butternut Squash Dhansak

Aubergine & Butternut Squash Dhansak

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Serves: 4 (or 2 twice)

Prep: 20 minutes

Cook: 60 minutes

Origin: India

Vegan
Vegan
Spicy
Spicy

Dhansak hails from the Parsi community of India, Zoroastrians who arrived from Persia to Western India around Mumbai.

This dish consists of vegetables, which are cooked alongside lentils and flavoured with spices including cumin and ginger. By using lentils and a number of spices, it combines elements of both Persian and Gujarati cuisine.

Combining influences from both Persian and Gujarati cuisine, Dhansak is an iconic staple of Indian cooking and a firm favourite amongst foodies the world over. Combining soft lentils with juicy vegetables, tender meat and gentle spices, this wonderful dish is slow-cooked to offer a tender, hearty bite in every mouthful; perfect for warming up a cold night, or for when you fancy something with a little more gusto.

What's in the box?

Aubergine & Butternut Squash Dhansak

Ginger & Garlic Paste, Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14

Shopping list

Aubergine & Butternut Squash Dhansak

  • 1 medium butternut squash
  • 1 aubergine
  • 3 medium onions
  • 3 tbsp vegetable/rapeseed/olive oil
  • 1 tbsp tomato puree
  • 100g canned chopped tomatoes
  • 75g red split lentils
  • 1/2 tsp sugar or agave nectar juice of a lemon
  • 1 tsp of salt
  • 300g rice

Let's cook!

Aubergine & Butternut Squash Dhansak

  1. Preheat oven to 180C.
  2. Peel and chop the butternut squash into 2.5cm cubes.
  3. Chop the aubergine into 2.5 cm cubes.
  4. Finely dice the onions.
  5. In a casserole dish with a lid, heat the oil and add the onions, salt and Ginger & Garlic Paste. Stir continuously, on a high heat, for 4 minutes.
  6. Add Tyga Masala No. 6, Tyga Masala No. 2, Tyga Masala No. 14 (1/2 pot for medium and whole pot for hot),and the vegetables and cook for 2 mins, continuously stirring.
  7. Add 750ml water and stir and bring to the boil.
  8. Add tomato puree, chopped tomatoes, lentils, sugar and lemon. Stir well and cover.
  9. Place in the oven for 45 mins or until the vegetables are tender. Check occasionally and add a little water to the sauce, if needed, throughout cooking.

Ingredients & allergies

Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 6: (coriander leaf, green cardamom pods). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Tyga Masala No. 14: (Kashmiri Chilli, Garlic powder).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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