Sweetcorn and Courgette Dhansak


Prep time: 
10 minutes
Cooking time: 
25 minutes


This is a vegetarian version of a popular spicy Indian dish usually made with lamb, lentils and veg. Eat with a bowl of rice or naan bread. 


  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 2 teaspoon curry powder
  • 1 chilli or chilli flakes
  • ½ teaspoon cumin
  • ½ teaspoon tumeric
  • kernels from 2 ears of corn, cut off
  • 4 tomatoes, chopped, or 1 tin of chopped tomatoes
  • 1 courgette, cubbed
  • 300-400 ml vegetable stock
  • Corriander, to garnish


In a frying pan over medium heat, heat the oil and fry the onion and garlic until soft, about 5 minutes.

Add the curry powder, cumin, tumeric and chillies to the pan and cook for a further 3 minutes, stiring to make sure the spices evenly coat the onion mixture.

Add the corn, courgette and tomatoes and mix well, cooking for about 3 minutes. Look for the kernels to turn bright yellow to know the corn is cooked through.

Add 300ml veg stock to the pan and simmer for 5 to 10 minutes. Add more stock if the mixture becomes too thick.

Add coriander leaves to garnish.


Serve with rice or lentils or naan.

Photo Credit: Jonny Hughes @jonny2love
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