Veggie Dahl by Pepper's Kitchen

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Veggie Dahl by Pepper's Kitchen

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Ingredients

4 person(s)

Veggie Dahl by Pepper's Kitchen

2 cloves garlic
15 grams ginger, stem
1 tablespoons olive oil
1 brown onion
220 grams red lentils, rinsed
1-2 tablespoons yellow curry paste, depends on heat tolerance
400g cans coconut cream
420g cans Canned Chickpeas, drained and rinsed
1 tablespoons Vegetable stock paste
300 grams water
4 tomatoes, diced
120 grams Fresh Baby Spinach

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6

30min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
1st main course 2nd main course Main course Easy Low budget Quick Indian Dinner Lunch Everyday Lactose free Non-dairy Vegetarian Legumes dish

Recipe's preparation

Place garlic and ginger into the bowl and chop for 5sec/5sp, don’t scrape.

Add onion and chop again for 5sec/5sp, scrape down the sides.

Add the 1 TBS oil and cook for 2 min/100c/reverse sp2.

While the onion is cooking you can weigh your lentils and rinse if not already prepared.

Add curry paste to onions and cook again for 1min/100c/reverse sp2.

Add drained lentils, coconut cream, chickpeas, stock, water and tomatoes then cook for 20mins/100c/reverse sp .5 (hello spare time!).

If you have a thermoserver, place spinach into the bowl and cover with dahl mixture and let sit for 5 minutes then stir, otherwise stir spinach through the dahl mixture whilst still and down and spinach as wilted.

Allow to cool for 5 minutes, then serve on a bed of rice or steamed broccoli.

Accessories you need

Spatula TM5/TM6
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Tip

If heat is an issue, only use the 1 tablespoon of curry paste (I find this is the perfect heat for my little ones). If you enjoy a little more spice go for the full 2 tablespoons.

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.