Creamy Red Lentil and Potato Curry

Thermomix recipe: Creamy Red Lentil and Potato Curry. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 medium onion (approx. 100 g), peeled
• 1 garlic clove, peeled
• 20 g ghee or coconut oil
• 2 tsp curry powder
• 1 tsp sweet paprika
• 20 g tomato paste (1 tbsp)
• 200 g red or yellow lentils, rinsed
• 400 ml (1 can) coconut milk
• 400 ml water or vegetable stock
• 300 g potatoes, peeled and diced into 1-2 cm cubes
• 250 g carrots, peeled and grated or finely chopped
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• Fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges, for serving

Instructions

1. Add onion and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl with spatula.
2. Add ghee or coconut oil to the bowl. Sauté 5 min / 120°C / Speed 1. For a vegan option, ensure to use coconut oil.
3. Add curry powder, sweet paprika, and tomato paste to the bowl. Sauté 2 min / 120°C / Speed 1 (Reverse).
4. Add rinsed lentils, coconut milk, water or vegetable stock, diced potatoes, grated carrots, salt, and pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
5. Cook 20 min / 95°C / Speed 2 (Reverse).
6. Pause halfway through cooking (after 10 minutes) to scrape down the sides and bottom of the bowl with the spatula. Check consistency and add a splash more water if it appears too thick, then resume cooking.
7. After cooking, perform a final stir for 1 min / 90°C / Speed 1 (Reverse) to settle the curry and prevent sticking.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley and a squeeze of lemon juice from the wedges.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.