The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mushroom dhansak with apple sprinkle
There’s something magical about mushrooms in a curry, and few ingredients take on fragrant, spicy flavours like they do. They’re great in this warming lentil dhansak, served with fluffy basmati rice and topped with sweet ’n’ spicy diced apple for a flavour plot twist your taste buds won't see coming.
SWK: Source of fibre
Plants 7
SWK: Source of protein
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Serving size
Ingredients
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 240g chestnut mushrooms
- 1 onion
- 1 chilli
- 4cm fresh ginger
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g basmati rice
- 1 apple
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 1 handful of fresh coriander
- 80g Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
Nutritional Information
Calories: 525
Protein: 23g
Carbs: 105g
Fat: 3.8g
Ingredients
- 480g chestnut mushrooms
- 2 onion
- 2 x chilli
- 8cm fresh ginger
- 2 apple
- 1 handful of fresh coriander
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 4 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 280g basmati rice
- 160 x Cavolo Nero (whole leaf) (Cavolo Nero (whole leaf))
Nutritional Information
Calories: 498
Protein: 22g
Carbs: 100g
Fat: 3.6g
Mushroom dhansak with apple sprinkle
There’s something magical about mushrooms in a curry, and few ingredients take on fragrant, spicy flavours like they do. They’re great in this warming lentil dhansak, served with fluffy basmati rice and topped with sweet ’n’ spicy diced apple for a flavour plot twist your taste buds won't see coming.
Cook time:
35 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Chop, dice & fry
- Quarter the mushrooms, and peel and finely dice the onions. Discard the woody stalks from the middle of the cavolo nero, then thinly slice the leaves.
- Finely dice the chillies (deseed for less heat), and finely chop the ginger.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Cook the mushrooms for 3-4 mins.
- Add the onions, cavolo nero, ginger and half the chillies (to taste) and cook for 4-5 mins.
Make the curry
- Tip the lentils, garam masala and curry powder into the pan. Stir to coat the lentils, then add the chopped tomatoes. Crumble in half the stock cube, pour in 275ml water and stir well (use all the stock and 400ml water for 4 portions).
- Simmer for 12-15 mins, until the lentils are cooked and the sauce is thick enough to coat the veg.
Get your rice going
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Mix the apple sprinkle
- Core and finely dice the apples, and finely chop the coriander.
- Mix the apples, half the coriander and the remaining chillies (to taste) in a bowl. Lightly season to taste with salt and stir well.
Finish & serve
- Stir the remaining coriander into the dhansak and serve on the rice, then scatter the apple sprinkle on top.