• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Vegetable and lentil curry

  • 4servings
  • 68minutes

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 small onion, quartered

  3. 2 cloves garlic

  4. 1 red chilli, finely chopped

  5. 1 teaspoon ground cumin

  6. 1 teaspoon curry powder

  7. 1 teaspoon ground coriander

  8. 1 teaspoon turmeric

  9. 12 cherry tomatoes, cut in half

  10. 130g red lentils, rinsed

  11. 700ml vegetable stock

  12. salt, to taste

  13. 1 cauliflower, broken up into large florets

  14. 75g fresh spinach leaves

  15. Chopped fresh coriander, to serve

Instructions Jump to Ingredients ↑

  1. Ensure the stirrer attachment is in the pan of the HomeCooker. Set the temperature to 175°C for 3 minutes; add the oil to the pan. Sit the Cutting Tower alongside the HomeCooker with the thin slicer in place and switch it on. Run through the onion and garlic into the pan (or slice by hand); add the chilli and set the timer for 7 minutes. Stir in the cumin, curry, coriander and turmeric; set the timer for 3 minutes.

  2. Add the tomatoes, lentils and vegetable stock to the pan; season with salt. Bring to the boil, cover with the lid, and reduce the temperature to 110°C for 20 minutes.

  3. Stir in the cauliflower florets and spinach leaves. Set the timer for an additional 25 minutes, cooking until the lentils and vegetables are tender.

  4. Serve with freshly chopped coriander.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback