Ingredients

• 150g Onion
• 3 Garlic Cloves
• 10g Ginger
• 1 Fresh Chili
• 450g Sweet Potato
• 1 tablespoon Vegetable Oil
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 2 teaspoons Ground Turmeric
• 2 teaspoons Curry Powder
• 400g Canned Chopped Tomatoes
• 800ml Vegetable Stock
• 400g Red Lentils
• 200g Baby Spinach

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool and Stir Assist Clip
2. Add vegetable oil and onion to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted - 5 min, 120°C, Stir 1
5. Then add garlic clove, ginger, fresh chili, ground coriander, ground cumin, ground turmeric and curry powder to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 3 min, 120°C, Stir 1
7. Then add canned chopped tomatoes, vegetable stock, sweet potato and red lentils to the Cooking Chef XL Bowl
8. Cook with splashguard fitted - 30 min, 110°C, Stir 2
9. Then add baby spinach to the Cooking Chef XL Bowl
10. Cook with splashguard fitted - 5 min, 100°C, Stir 2
11. Serve

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