Step 1

Place fennel, cumin and coriander seeds into mixing bowl and dry roast 5 min/Varoma/speed 1, then mill 30 sec/speed 10.

Step 2

Add ground turmeric, ginger, garlic, chillies and coriander and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 3

Add olive oil and cook 3 min/100°C/speed 1.

Step 4

Add carrot, celery and capsicum and chop 3 sec/speed 5.

Step 5

Add soy sauce, tamarind paste, oyster sauce, brown sugar, water and lentils and cook 20 min/Varoma//speed .

Step 6

Place Varoma into position, insert Varoma tray, then weigh sausages onto it. Secure Varoma lid and cook 15-20 min/Varoma//speed , or until sausages are cooked through. Remove Varoma tray and set sausages aside to cool.

Step 7

Add coconut cream and peanut butter to mixing bowl. Place Varoma dish into position, then weigh broccoli, cauliflower and green beans into it. Secure Varoma lid and steam 8-10 min/Varoma//speed , or until vegetables are cooked.

Step 8

Remove Varoma and set aside. Transfer curried lentils and steamed vegetables into a thermal serving bowl or other large bowl and cover to keep warm. Peel casings from reserved cool sausages and cut into slices (1-2 cm). Stir sausage slices through lentil and vegetable mixture then serve.