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1 Granny's Curry

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Granny's Curry

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Ingredients

4 portion(s)

Granny's Curry

  • 1 brown onion, halved
  • 3 cloves garlic, peeled
  • 2 cubes fresh ginger, peeled
  • 1 tsp Vindaloo curry paste, to suit taste
  • 30 g olive oil
  • 50 g plain flour
  • 1 tbsp TM stock concentrate
  • 500 g water
  • 1 heaped tbsp fruit chutney
  • Up to 500 g cooked meat and/or veges, cubed
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Recipe's preparation

    Granny's Curry

  1. Place onion, garlic and ginger in bowl and chop, 3 sec/spd 7.  Scrape down sides of bowl.

  2. Add curry paste and olive oil and saute, 3 mins/100/spd 1.

  3. Add all remaining ingredients and cook, 8 mins/100/spd 1.


     


    Serve with rice as per EDC.

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Tip

This sauce is perfect for using up leftovers, either meat or veges, or both...even hard boiled eggs.  Use Counter-clockwise operation if making with eggs.

Any curry paste may be used to suit your personal taste.

If using uncooked meat, increase cooking time to a minimum of 15 minutes.  Cooking times may vary, depending on type of meat.

For a gluten free option, use 30g of cornflour instead of plain flour.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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