Beef dhansak

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

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


My Recipe

Serves: 4
Healthy Extra:


  • 400g can 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
  • 400g can chopped tomatoes
  • 450g of lean beef cut into 2.5cm cubes
  • Frylight
  • 2.5cm 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.
  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.

Additional Info

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

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