Dhansak with Chickpeas and Kale

PREP: 10 mins
COOK: 30 mins
Skill Level: Easy
Dhansak with Chickpeas and Kale in a dish

Nutrition Info (Per Serving)

441 kcal Energy
58g Carbohydrate
24g Protein
8.4g (of which Sugar)
9.8g Fat
13g Fibre
1.3g (of which Saturated Fat)
0.37g Salt


1 tbsp vegetable oil

1 Red Onion, sliced 

350g potatoes, diced

1 aubergine, diced 

1 tbsp medium curry powder

400g can chick peas, drained and rinsed

200g red split lentils

800ml vegetable stock

250g bag Kale, thick stalks removed

Plain vegan yogurt alternative to serve


  1. Heat the oil in a large saucepan and fry the onion for 3 minutes, add the potatoes and aubergine and fry for a further 2-3 minutes. 
  2. Stir in the curry powder then stir in the chick peas and lentils. Add the stock, bring to the boil and cook, covered for 15 minutes, stirring occasionally.
  3. Add the Kale and cook for a further 5 minutes. Season to taste and serve with a little yogurt alternative.
Share this recipe