Red Lentil Curry with Coconut and Lime

Place 1 onion, 3 garlic cloves, 25 g fresh ginger and 1 red chili pepper into the mixing bowl, 5 sec./speed 6 chop, and scrape down the sides of the mixing bowl with the spatula.

Add 30 g coconut oil and 3 min./120°C/speed 1 sweat.

Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric and 30 g tomato paste and 2 min./120°C/speed 1 sauté.

Add 300 g red lentils, 400 g coconut milk, 500 g vegetable broth, 400 g diced canned tomatoes and 1 tsp salt, place the simmering basket onto the mixing bowl lid and 18 min./100°C/speed 1/Reverse cook.

Add 100 g baby spinach and 20 g lime juice and 2 min./90°C/speed 1/Reverse cook until wilted.

Season the curry to taste, sprinkle with 10 g fresh cilantro and serve warm.