Ingredients
- 1 large onion, peeled and quartered
- 1 medium-large red chilli, roughly chopped
- large handful fresh Italian parsley
- few leaves of fresh basil & oregano
- 200 g Raw beetroot, cut into 2cm cubes
- 2 tablespoon Rice Bran Oil
- 3 teaspoon curry powder
- pinch sweet paprika
- 800 g water
- 2 tablespoon TM stock
- 1 zucchini, chopped into small cubes
- 400 g rinsed red lentils
- 1 tin chickpeas, rinsed and drained
- handful chopped kale leaves
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Place onion, chilli, beetroot, parsley, basil, oregano and rice bran oil in bowl and chop for 5 seconds speed 6.
Add curry powder and paprika and saute for 4 minutes Varoma speed 1.
Add water, stock, zucchini, lentils and chickpeas and cook for 14 minutes 100degC Reverse +speed 1.
Add kale and cook for another 2 minutes 100degC Reverse +speed 1 or until lentils are tender.
Pour into thermoserver to sit for 5minutes then serve.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I am new to thermomix and this is my third meal prepared. I made this delcicious curry today. A +++++
I omitted the kale because I did not have any and used another zucchini.
I had no beetroor either so substituted with carrot.
The base flavour of the onion, curry powder and herbs was truly delcious. Reminded me of my old hippie days and meals from the Enchanted Forest recipe book
Are you sure to delete this comment ?