Lentil Tamarind and Date Dhansak

Following on from an assortment of comments and DMs on Twitter last night about a photo I posted of my supper, I thought I would share it with you.

This recipe was found my my sister in Stylist Magazine, and cooked by her too. Being a vegan, it was a great option for her – served with couscous, fresh coriander and pomegranate, it was absolutely delicious.

We ate really late last night, and it was almost dark. We took the plate out onto the balcony here in London to photograph, and with the vile weather going on outside, the coriander promptly blew away in the wind! Please excuse the quality of my photos. I’ve been away for a while and don’t have my SLR with me.

I’m going to be cheeky and enter this into Family Friendly Fridays over at Pebble Soup this month.

Here’s the recipe we used. We added some butternut squash too.

The ingredients…

… and the method!

Comments

  1. Mmmm! I am mad on tamarind and have made a Dan Lepard tamarind & Date cake before and that was gorgeous. Very keen to try this out and I love the crunch of pomegranate seeds too!

  2. Solange says:

    Thank you for entering this gorgeous recipe in FFF on Pebble Soup, I have never cooked with Tamarind so that’s exciting.

  3. There is definately a great deal to know about this subject.
    I love all the points you have made.

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