Simple curried gravy

For those days when I’m feeling a bit uninspired for dinner, I simply cook up a chicken or barbecue some steak, make best ever roasties or steam rice along with some veggies.  Then I spice up the meal with a simple curry gravy.  Here’s what I do:

Add to bowl and mill 10 seconds / speed 9:

  • 30g cashews

Set aside

Chop 2 seconds/speed 6, then sauté 3 minutes/varoma/speed 1:

  • 2 cloves garlic
  • 1 onion, quartered
  • 1 tomato, quartered

 Add and cook 10 minutes/100 degs/speed 4:

  • 15g red lentils, pre-soaked in hot water for a little while, if possible, then rinsed and drained
  • 1/2 tbs stock paste
  • 1/2 tsp mustard
  • 1 tsp curry powder (Use the Madras version from F&E Indian Cooking OR Tamara’s spicy blend over at My Melbourne Thermomix
  • 250g water (or even better: home-made chicken stock)
  • Cashew flour from earlier 

Whizz up until smooth 30 seconds / speed 9

Reheat to 100 degs until you’re ready to serve up the rest of your meal.


Instead of lentils, use cornflour or arrowroot and cut down the cooking to 5-6 minutes. 

This serves about 4-5 people, so for more people, just double the amount of water/liquid stock, stock paste and thickening agent and cook for 8-10 minute or until it reaches 100degs


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