My kids just think this is a curry sauce that we pour over rice. The vegetables cook down and at the end you can just give it a quick there whizz if you would like it a little less chunky.
Gluten, dairy, egg and nut free
Serves 6
INGREDIENTS:
- 1 onion, peeled and cut in half
- 2 cloves garlic, peeled
- 2cm fresh ginger, peeled
- 2 carrots, cut into large chunks
- 1½ Cups broccoli cut into florets
- 1½ Cups cauliflower cut into florets
- 1 Cup dried red lentils. I like to soak mine in water over night.
- ½ tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 3-4 cardamom pods, hit with the back of the knife to crack open a little
- 1 can coconut milk
- Pinch chilli powder
- 2 Tbsp. vegetable stock paste (see thermomix recipe)
- ¼ tsp. salt
METHOD:
- Add the cumin, coriander, turmeric, cardamom pods and chilli to the thermomix bowl. 1 min, 100°C, speed 1, measuring cup in.
- Add in the onion, ginger and garlic 5 sec, speed 6, measuring cup in.
- Put the carrots, broccoli and cauliflower into the bowl 8 sec, speed 7, measuring cup in, scrape down the sides of the bowl.
- Put the lentils in with the coconut milk, fill the empty coconut milk can with ¾ of the way and add it in as well as the salt.
- Cook 6 mins, 100ºC, speed 1, measuring cup in, scrape down the sides and make sure all vegetables are mixed in.
- Cook 30mins, 110º, speed 0.5, no measuring cup.
- If you would like to have the vegetables a little more disguised, turn the speed to 3 for a few seconds.
- Serve over steamed rice.
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