Vegan Dhansak

• 1 large sweet potato
• 2 carrots
• 1 red onion
• 1 red pepper
• 3 celery ribs
• 4 medium potatoes
• 100 g green beans
• 1 (410 g) can chopped tomatoes
• 2 garlic cloves
• 1 inch fresh ginger
• 200 g red lentils
• 2 tablespoons tomato ketchup (see notes) (optional)
• 1 vegetable stock cube
• 4 whole cloves
• 4 black peppercorns
• 1 teaspoon paprika
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 pinch cinnamon
• 1 pinch allspice
• 1 tablespoon dried coriander
• salt and pepper
• 1 tablespoon olive oil

1. Pre-heat the oven to 180 degrees centigrade.
2. In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
3. Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
4. Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer.
5. Add the lentils and bring to a simmer again.
6. Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush.
7. Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.

sweet potato, carrots, red onion, red pepper, celery, potatoes, green beans, tomatoes, garlic, ginger, red lentils, tomato ketchup, vegetable stock cube, cloves, black peppercorns, paprika, curry powder, turmeric, cinnamon, allspice, dried coriander, salt, olive oil

Taken from www.food.com/recipe/vegan-dhansak-345590 (may not work)