Serves 5

Ingredients:

• Oil, 2 tablespoons
• Onion, 1 (diced)
• Cauliflower, 750 grams
• Minced garlic, 1 teaspoon
• Minced ginger, 1 teaspoon
• Red lentils, 75 grams
• Garam masala powder, 2 teaspoons
• Turmeric powder, ½ teaspoon
• Chili powder, ½ teaspoon
• Canned tomato, 200 grams
• Vegetable broth, 600ml
• Salt, ½ teaspoon
• Coconut cream, 120ml
• Honey, 1 tablespoon
• Salt, 1 teaspoon

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add in oil and heat over medium flame.
2. Add in onion, and stir fry until onions are translucent.
3. Add in minced garlic, minced ginger, lentils, garam masala powder, turmeric powder, chili powder, and stir fry for 1 minute.
4. After 1 minute, add in cauliflower, canned tomato, vegetable broth, and bring contents to a boil.
5. Once boiling, transfer to the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours. After 4 hours, bring the inner pot back to the stove and bring it to a boil.
6. Once boiling, add in coconut cream, honey, salt, and cook until desired consistency.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.