Beef dhansak


A tasty beef curry, with lots of lovely veg snuck in to the sauce

15 mins

1 hour

614 kcals

serves 4



I tend to go for chicken curries, but this one is a nice change, and has a lovely thick sauce.

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Beef dhansak

  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


A tasty beef curry, with lots of lovely veg snuck into the sauce!

Syn free


  • 400 g red lentils (rinsed)
  • 2 carrots (peeled and roughly chopped)
  • ½ small swede (peeled and diced)
  • 1 medium potato (peeled and diced)
  • 1 medium onion (chopped)
  • 1 tsp ground turmeric
  • Salt to taste
  • 400 g can chopped tomatoes
  • 450 g of lean beef cut into 2.5cm cubes
  • Frylight
  • 2.5 cm ginger (grated)
  • 3 cloves garlic (crushed)
  • 1 tsp of turmeric
  • 2 tbsp of madras curry powder
  • ½ a tsp of chilli powder
  • 2 tbsp of lemon juice
  • 2 tsp of sweetener
  • Juice of 1 lime


  1. Place the lentils, carrots, swede, potato, onion, turmeric and salt in a large saucepan, and add enough water to cover it by an inch or so. Bring to the boil and simmer until tender, about 20 minutes.
  2. Add the canned tomatoes and cook for a further 10 minutes. Use a blender to whizz this all up together.
  3. Fry the meat until browned (you can do this while the lentils and vegetables are simmering), and set aside.
  4. Spray a large saucepan with Frylight and place over a medium heat, add the ginger and garlic and cook for 30 seconds, then add the spices and cook for a further 30 seconds.
  5. Finally add the lemon juice and sweetener and stir together
  6. Add the blended lentil and vegetable mixture, and the cooked beef and simmer on a low heat for about 30 minutes (or you could stick into the oven or slow-cooker to really make the beef tender).
  7. Serve with basmati rice, chopped coriander and extra fresh lime.


I love this with lime pickle (1 syn per tablespoon) or mango chutney (2 syns per tablespoon)

  • Prep Time: 15 minutes
  • Cook Time: 1 hour

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