Make this mushroom dhansak for a comforting dinner, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 100g red lentils
  • 1 large onion, chopped
  • 400g tin chopped tomatoes
  • 1 tsp ground turmeric
  • 1 tbsp vegetable oil
  • 500g chestnut mushrooms, halved
  • 2 tsp ground cumin
  • 1 ½ tsp ground coriander
  • 4 cardamom pods, squashed
  • finely grated to make 1 tbsp ginger
  • 4 cloves garlic, crushed
  • 1 red chilli, sliced
  • a small bunch coriander, chopped
  • 2 tbsp natural yogurt
  • to serve basmati rice and naans


  • STEP 1

    Put the lentils, onion and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to cover by 2cm, then simmer gently for 20 minutes or until the lentils are tender.

  • STEP 2

    Heat the vegetable oil in a separate pan and cook the mushrooms until golden brown all over and they have reabsorbed any liquid in the pan. Add the spices and cook for 2 minutes, then stir in the ginger, garlic and chilli. Cook for a few minutes then tip in the tomato and lentil mix, plus 200ml water. Simmer for 20 minutes, then stir in the coriander and yogurt, and serve with rice and naans.

Check out more vegetarian curry recipes...

Shahi Paneer Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating