Vegetable dhansak | Women's Weekly Food

Ingredients

• 1 eggplant (500g), chopped coarsely
• 500 grams pumpkin, chopped coarsely
• 2 tomatoes (300g), peeled, chopped coarsely
• 1 brown onion (200g), sliced thinly
• 3 cups (750ml) water
• 420 grams can chickpeas, drained, rinsed
• 400 grams can brown lentils, drained, rinsed
• 1 tablespoon garam masala
• 2 cups (400g) basmati rice
• 2 teaspoons vegetable oil
• 2 brown onions (300g), sliced thinly, extra
• 1/4 cup firmly packed fresh coriander leaves
• 3 dried small red chillies
• 2 long green chillies
• 2 centimetre piece fresh ginger (10g), quartered
• 3 cloves garlic, quartered
• 1/2 cup loosely packed fresh coriander leaves
• 2 tablespoons hot water