Prep time:
20 minutes
Cooking time:
30 minutes
Level of Difficulty:



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


200g Basmati rice
400 ml water
1 clove garlic crushed
1 tsp turmeric
1 tsp cumin
½ tsp garam masala
1 tsp salt



For the curry, strain the chickpeas and run under cold water for one minute. Place all ingredients expect 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.


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.

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