IDDSI LEVEL 5 MINCED AND MOIST

This dish has three elements, all flavoured with the same base curry sauce

Ingredients

Curry base

  • 1 tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2 tsp mild curry powder (or for a stronger flavour use a medium curry powder)
  • 150g full-fat coconut milk

Dhal

  • 60g red lentils
  • 400ml water
  • 50g sweet potatoes, peeled and cut into 4mm cubes
  • ¹⁄3 of the curry mix

Cauliflower bhaji

  • 150g cauliflower, cut into 4mm pieces
  • 50g sweet potatoes, peeled and cut into 4mm pieces
  • ¼ tsp turmeric
  • ½ tsp mango chutney
  • ¹⁄3 of the curry mixture

Bombay potato

  • 1 tsp oil
  • 200g potatoes, peeled and diced into 4mm cubes
  • 1 tsp tomato purée
  • 1 tsp tomato ketchup
  • 1 tsp mango chutney (only the juice, no fibrous parts)
  • ¹⁄3 of the curry mixture

Method

Curry base

  1. Gently fry the onion for 5 minutes (not browning) then add the garlic, curry powder and continue to cook for 2 minutes.
  2. Finally add the coconut milk, simmer for 5 minutes, then purée.

Daal

  1. Place the lentils into the water and cook for 10 minutes.
  2. Add the sweet potato and continue to cook for another 5 minutes.
  3. When the water from the lentils has evaporated add one third of the curry base. Season as needed.

Cauliflower bhaji

  1. Place 200ml water into a pan and bring to the boil, then add the cauliflower, sweet potato, and turmeric. Simmer until the vegetables are soft and tender.
  2. Drain any excess water then add the mango chutney and one third of the curry base.

Bombay potato

  1. Gently fry the potatoes for 10 minutes, or until tender in a tsp of oil. Make sure they do not brown.
  2. Add the tomato purée, ketchup, mango chutney and turmeric.
  3. Cook for 2 minutes then add the remaining curry sauce.

To serve: make sure all of the elements are hot and are compliant to IDDSI level 5 before serving. Either use a metal ring to create shape and height to the elements of the curry or simply spoon the three elements neatly onto your serving plate.

For more great ‘Texture Modified’ recipes, click here.

Recipe details

Serves: 4

Prep time: 0 hr

30 mins

Cook time: 0 hr

40 mins

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