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.

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Curried Chickpea and Lentil Stew