Multi-Cooker - A versatile kitchen appliance that can sauté, steam, slow cook and pressure cook simultaneously.
High-Speed Blender - Great for pureeing soups, sauces, or mashing vegetables during preparation.
Food Processor - Useful for chopping vegetables, making dough, creating a fine sauce consistency if needed in the preparation process.
Dutch Oven - Essential for slow cooking with consistent heat distribution.
Large Skillet (Frying Pan) - Perfect for sautéing onions, garlic, or vegetables as a base for the stew.
Stainless Steel Cookware Set - Versatile pots and pans suitable for various cooking techniques in recipes like this one.
Ladle - Essential for serving the stew without spillage.
Measuring Cups and Spoons - Necessary for accurate ingredient measurements, crucial for recipe precision.
Silicone Spatula - Useful for stirring and folding nonstick surfaces safely.
Strainers or Colanders - For rinsing vegetables or straining broth as needed.
Tongs - To handle hot utensils safely during cooking processes.
Serving Bowls - Ideal for presenting the stew in a beautiful way for serving.
6 tablespoons vegetable oil
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 (2- by 1-inch) piece peeled fresh ginger, quartered
5 large garlic cloves, coarsely chopped
5 1/3 cups water
1 1/2 teaspoons curry powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
3 cups chopped trimmed spinach leaves (3 ounces)
1 cup frozen peas (not thawed)
1/2 cup chopped fresh cilantro
1/4 teaspoon cumin seeds
1/4 teaspoon dried hot red-pepper flakes
Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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