Vegan Dhansak - cooking recipe

Ingredients

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

Preparation

Pre-heat the oven to 180 degrees centigrade.
In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds.
Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned.
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.
Add the lentils and bring to a simmer again.
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.
Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.