Vegetable Dhansak

Ingredients

• Curry
• 1 onion, finely diced
• 2-3 cloves garlic, finely chopped
• Thumbnail ginger, very finely chopped or minced
• 2 tbsp tomato puree
• 2 tbsp syrup (eg maple or agave) or 1 tbsp soft brown sugar
• 100g/½ cup red lentils
• 400ml/13.5 fl oz passata or 2 x 400g/14 oz tins chopped tomatoes
• 500ml/2 cups vegan stock
• 1 x 425g/15 oz (approx.) tin pineapple chunks, drained
• Juice of ½ lemon
• 3 large handfuls spinach
• Spices
• 1 tsp turmeric
• 1 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp ground fenugreek
• Choose one of the following (cook separately and set aside):
• 1 batch of our easiest tofu ever recipe
• 300g/10.5 oz vegan chicken, cooked according to the instructions on the packet
• 1 x 400g/14 oz tin chickpeas, drained and rinsed (you don’t need to cook this option – just add to the pan at method point 5)