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Vegetable Curry and Tarkha Dahl

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Ingredients*

Makes 3 servings

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

Preparation

45min

Videos featured are for demonstration purposes only. Ingredients and methods may vary. Please prepare food and drink following the written recipe below.

Level 4 puréed dysphagia diet


Tarkha Dahl
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.

Butternut squash and sweet potato curry
1. Heat oil and add onions, mushrooms and peppers and cook until softened.
2. Add garlic and tomato puree, curry powder and sweat off in pan.
3. Add sweet potato and butternut squash and cook.
4. Add tomatoes, milk powder and water and cook for 10-15 minutes until well cooked and soft.
5. Blend curry mixture with liquid until smooth.
6. Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds to thicken.

Spinach purée
1. Bring water to the boil, add spinach and cook for 1 minute until soft.
2. Drain, reserving some water for blending.
3. Blend spinach, water, milk powder, butter and cream until smooth.
4. Add 5 scoops of Nutilis Clear and blend for 30 seconds and stand for 90 seconds.

Presentation
1. Pipe lentil purée onto plate.
2. Pipe sweet potato curry on top.
3. Add two scoops of spinach puree on the side.
4. Sieve mango chutney over the top to serve.

Ensure you complete dysphagia texture checks.

For more information on how to prepare and present meals using Nutilis Clear, take a look at our chef’s preparation and presentation tip videos.

Additional portions can be frozen for later use or refrigerated for up to 24 hours.

Please be aware that blending hot foods can be dangerous. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending.

*Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.

Nutritional Information

per serving

568kcal
energy
24g
fat
63g
carbohydrate
17g
protein
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These recipes should form part of a healthy, varied diet and the amount of Nutilis Clear used in each recipe is used as an example and does not replace the advice of your Healthcare Professional. Individual requirements will vary so please refer to your Healthcare Professional if you are unsure how much Nutilis Clear is right for you.

Nutilis Clear is a food for special medical purposes and must be used under medical supervision. Nutilis Clear is designed for use by patients with swallowing difficulties (dysphagia). Information provided does not replace the advice and supervision of a doctor, speech language therapist or dietician. Use recommended amount of Nutilis as recommended by your Healthcare Professional.

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Food Preparation Tip:

Mango chutney is thinner than the thick puree diet so needs SLT confirmation that it is suitable.

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