1 large onion, peeled and quartered
1 small chilli
5 tsp curry powder
Pinch cayenne pepper (optional)
2 tbsp olive oil
800 g water
2 tbsp TM veg stock
400 g rinsed red lentils
2 tins chickpeas drained
Handful fresh baby spinach
Plain yoghurt and a few coriander leaves to garnish
- Place onion and chilli into TM bowl and chop for 3 sec/speed 6.
- Add curry powder, cayenne pepper and olive oil and sauté for 4 min/Varoma/speed 1.
- Add water, stock, lentils and cook for 15 min/100°C/reverse/speed 1 or until lentils are tender.
- Add chickpeas and spinach and cook 5 min/100°C/reverse/speed 1.