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Sweetcorn dhansak

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Sweetcorn dhansak

Main Serves 4 55 min
This is a vegetarian version of a popular spicy Indian dish usually made with lamb, lentils and veg. Eat with a bowl of brown rice or naan bread. Look out for sweetcorn in your veg box around September and eat it as soon as possible after it arrives, while it's still nice and sweet.

Cook's notes

Recommended Wine With this we love: Sauvignon Blanc 'Marigny-Neuf', Ampelidae . The great thing about wine is its ability to surprise. This is Sauvignon from an unheard of little tributary of the Loire, nowhere near the famous areas of Sancerre and Pouilly, yet it's right up there with the very best on offer. This is for people who like elegance. It has stunning clarity, a wonderful racy grip and tremendous liveliness. There's lots of textbook gooseberries, nettles and guava and a vibrant finish.


  • 200g red lentils
  • 4 sweetcorn cobs, each cut into 3 pieces
  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, chopped
  • 2 tsp curry powder
  • 2-3 chillies, finely chopped
  • 4 tomatoes, deseeded and chopped
  • juice of 1 lemon
  • 250ml pineapple juice
  • 2 tbsp mango chutney
  • handful of fresh coriander, chopped


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Boil a pan of water. Rinse and drain the lentils, add to the pan and boil for 3-4 minutes then simmer for about 30-40 minutes until cooked. Drain.
  • Step 2

    Boil the sweetcorn for 10 minutes in salted water and drain. Cut off the kernels.
  • Step 3

    Heat the oil and fry the onion and garlic until soft.
  • Step 4

    Add the curry powder and chillies to the onions and cook for a further 3 minutes.
  • Step 5

    Add the corn and tomatoes and fry for 3 minutes.
  • Step 6

    Add the lemon juice, pineapple juice, mango chutney and drained lentils, simmer for a further 5 minutes. If needed add a little water.
  • Step 7

    Add the coriander leaves. Serve with rice or naan bread.

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