Preparation time
0min
Total time
0min
Portion
4
person(s)
Level
--
Ingredients
Lentil & Spinach Curry
- 40 g dessicated coconut
- 360 g water
- 180 g carrot
- 20 g oil
- 2 cm fresh ginger
- 1 tsp Hing
- 20 g curry powder
- 1 tsp Cumin Powder
- 1/4 tsp ground cayenne pepper
- 125 g dried green lentils
- 125 g Red Split Lentils
- 2 tsp vege stock
- 250 g water
- 200 g Fresh spinach
- 1 juice of lemon
- fresh coriander
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Fine chop coconut, then add 360g water and
"Blend" blend high speed for 1 minute. - Chop carrot, add hing and oil and cook 3 min, 100 deg C, soft speed.
- Add 2cm grated ginger to cooked carrot and cook another 1 minute, 100 deg C, soft speed.
- Add 20g (2tbsp) curry powder, 1 tsp cumin and 1/4 tsp cayenne pepper, stir speed 2 for 30 seconds to coat the carrot.
- Add uncooked (washed and rinsed) lentils, 400g coconut milk and 2 tsps vege stock and 250g water.
Cook for 20 minutes, 100 Deg C on soft speed. - Lastly fold in add spinach, lemon juice and fresh coriander.
Tip
Serve with brown basmati rice.
Add lime pickle.
Serve with pappadams.
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.
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