Vegetable curry and tarkha dhal

300g sweet potato (chopped)
2 tsp garlic
100g onion (diced)
100g mushrooms (tinned)
50g peppers (chopped and precooked)
100g butternut squash (chopped)
200g tomatoes (tinned)
3 tsp curry powder
4 tbsp oil
0.5 tsp garam masala
1 clove garlic (crushed)
1 tsp tomato purée
1 tbsp milk powder
5 scoops Nutilis Clear
Tarkha dahl 200ml water
100g lentils (dried)
30g onion (diced)
1pcs vegetable stock cube
1 tsp garlic purée
1 tsp tomato purée
0.5 tsp ginger
0.5 tsp garam masala
5 scoops Nutilis Clear
Spinach Purée
100g spinach
1 tbsp milk powder
10g butter
50ml cream
50ml water
2 tbsp Mango Chutney (must be smooth)
5 scoops Nutilis Clear

1. Heat oil over medium heat.
2. Add onions, tomato, garlic, herbs and spices and cook.
3. Add lentils and cook for 30-40 seconds.
4. Add water and stock, bring to boil and simmer for 10 minutes - Important to cook lentils well, even overcooked.
5. Place lentil mixture, including liquid, in blender and blend until smooth.
6. Add 5 scoops of Nutilis Clear and blend for 20 seconds and leave to stand for 90 seconds.
7. Heat oil and add onions, mushrooms and peppers and cook until softened.
8. Add garlic and tomato puree, curry powder and sweat off in pan.
9. Add sweet potato and butternut squash and cook.
10. Add tomatoes, milk powder and water and cook for 10-15 minutes until well cooked and soft.
11. Blend curry mixture with liquid until smooth.
12. Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds to thicken.
13. For the spinach puree. Bring water to the boil, add spinach and cook for 1 minute until soft.
14. Drain, reserving some water for blending. Blend spinach, water, milk powder, butter and cream until smooth.
15. Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds.