Recipe
Vegetable curry and tarkha dhal
Recipe highlights
Total cooking time:
45 min
Category:
Level 4 dysphagia diet
Servings:
3
Ingredients
300g sweet potato (chopped)
2 tsp garlic
100g onion (diced)
100g mushrooms (tinned)
50g peppers (chopped and precooked)
100g butternut squash (chopped)
200g tomatoes (tinned)
3 tsp curry powder
4 tbsp oil
0.5 tsp garam masala
1 clove garlic (crushed)
1 tsp tomato purée
1 tbsp milk powder
5 scoops Nutilis Clear
Tarkha dahl 200ml water
100g lentils (dried)
30g onion (diced)
1pcs vegetable stock cube
1 tsp garlic purée
1tsp tomato purée
0.5 tsp ginger
0.5 tsp garam masala
5 scoops Nutilis Clear
Spinach Purée
100g spinach
1tbsp milk powder
10g butter
50ml cream
50ml water
2 tbsp Mango Chutney (must be smooth)
5 scoops Nutilis Clear
Method
- Heat oil over medium heat.
- Add onions, tomato, garlic, herbs and spices and cook.
- Add lentils and cook for 30-40 seconds.
- Add water and stock, bring to boil and simmer for 10 minutes - Important to cook lentils well, even overcooked.
- Place lentil mixture, including liquid, in blender and blend until smooth.
- Add 5 scoops of Nutilis Clear and blend for 20 seconds and leave to stand for 90 seconds.
- Heat oil and add onions, mushrooms and peppers and cook until softened.
- Add garlic and tomato puree, curry powder and sweat off in pan.
- Add sweet potato and butternut squash and cook.
- Add tomatoes, milk powder and water and cook for 10-15 minutes until well cooked and soft.
- Blend curry mixture with liquid until smooth.
- Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds to thicken.
- For the spinach puree. Bring water to the boil, add spinach and cook for 1 minute until soft.
- Drain, reserving some water for blending. Blend spinach, water, milk powder, butter and cream until smooth.
- Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds.