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.
Tips:
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
😀
