Ingredients

• 150g Red Onion
• 5g Ginger
• 1 Red Chili
• 400g Sweet Potato
• 200g Cauliflower
• Fresh Basil Leaves as needed
• 1 teaspoon Vegetable Oil
• 1 Garlic Clove
• 1 ½ teaspoons Ground Turmeric
• 1 ½ teaspoons Ground Cumin
• 250g Red Lentils
• 600ml Vegetable Stock
• 50g Spinach
• Spring Onion as needed

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Add vegetable oil to the kCook bowl
5. Fit kCook bowl to kCook Multi
6. Attach lid to kCook bowl
7. Heat with filler cap removed - 140°C, speed 3
8. Turn direct prep attachment to position 1
9. Slice red onion into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Add garlic clove, ginger, red chili, ground turmeric and ground cumin to the kCook bowl
12. Cook with filler cap removed - 2 min, 120°C, speed 3
13. Then add sweet potato and cauliflower to the kCook bowl
14. Cook with filler cap removed - 4 min, 120°C, speed 4
15. Then add red lentils and vegetable stock to the kCook bowl
16. Cook with filler cap removed - 25 min, 98°C, speed 3
17. Then add spinach to the kCook bowl
18. Stir with filler cap removed - 2 min, speed 4
19. Serve
20. Garnish with spring onion and fresh basil leaves

Home  >  Recipes