Yellow Lentil Curry - Puree - 100g

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  1. Cook the Onions & Salt in Canola Oil- until the Onions have browned - Mix on Speed 10
  2. Add HOT water & lentils to the kettle & cook until the lentils have softened.
  3. Add the Vegetable Stock, Pea Protein (ADD SLOWLY so that it doesn't clump), Lemon Juice, Ground Turmeric, Ginger, Coriander, and Cumin. Mix until everything is well-combinded.
  4. Mince the Kumara (if required). 
  5. Add the Milk Powder and Minced Kumara to the kettle. 
  6. Finally, just before Pasteurisation, add the Citrus Powder, Endura, and the Egg
  7. Pasteurise :) 

At each stage, make sure that everything is well mixed before proceeding. This is important to stop the powders clumping.