This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten, paying close attention to the garam masala.
Function: FullSteam (100% steam)
Chickpea and Lentil Curry
Ingredients
Curry
1 x 400g can crushed tomato
1 x 400 ml can coconut milk
400ml water
2 x 400 g can chickpeas
200g red split lentils
2 cloves crushed garlic
2 tsp crushed ginger
1-2 chilli chopped
1 tbsp cumin
2 tsp coriander
1 tsp garam masala
1 tsp turmeric
½ bunch curry leaves
2 tsp salt
1 tsp cracked black pepper
1 lime, juiced
Rice
200g Basmati rice
400 ml water
1 clove garlic crushed
1 tsp turmeric
1 tsp cumin
½ tsp garam masala
1 tsp salt
Method
Curry
For the curry, strain the chickpeas and run under cold water for one minute. Place all ingredients except the lime juice into a non-perforated tray and put into the oven on FullSteam at 100 degrees for 30 minutes. Once cooked, remove from the oven and squeeze in the lime juice. Stir and serve.
Rice
Add all ingredients together and place in a non-perforated tray on FullSteam at 100 degrees for 20 minutes. Stir and serve.
Authors Bio
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.