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Nushi's Kashmiri Chicken, Lentil and Pumpkin Curry


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Ingredients

6 portion(s)

Kashmiri Curry

  • 1 tbsp olive oil
  • 1 red onion, halved
  • 400 g chicken breast, cut into cubes, (see note)
  • 1 celery stalk, diced
  • 350 g Pumpkin, cubed
  • 1 1/2 tbsp kashmiri curry spice blend, (see note)
  • 100 g red lentils, rinsed and drained
  • 1 1/2 cups water
  • 400 g can, diced tomatoes
  • 1 large zucchini, trimmed, sliced
  • 1 lebanese eggplant, trimmed, sliced
  • 1 tsp Himalayan salt, (optional)
  • black pepper, to taste
  • coriander leaves, for garnish

Quinoa

  • 1 cup uncooked quinoa
  • 2 cups water
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Kashmiri Curry
  1.  

     

    Place onion into TM bowl.  Chop 3 sec/Sp4.  Scrape down sides.

     

    Add olive oil to the TM bowl and cook for 3 mins/100ºC/Sp 1.

     

  2.  

     

    Add butterfly attachment and diced chicken.  Cook for 2 mins/100ºC/Sp1/Reverse.

     

  3.  

     

    Add hard veges (celery and pumpkin), cook for 2 ½ mins/100ºC/Sp 0.5/Reverse.

     

    While machine is spinning add Kashmiri Curry Spice Blend.

     

  4.  

     

    Add red lentils,1 ½ cups water, diced tomatoes, zucchini, and eggplant.  Cook for 15 mins/100ºC/Sp 0.5/Reverse/MC on.

    My butterfly decided to detach at this point in time (upon starting the 15 min cook) and I couldn’t get it reattached, so I decided to press on without it.

  5. Quinoa
  6.  

     

    While Curry is cooking, add 1 cup quinoa into a microwave safe bowl, add 2 cups water to the bowl and microwave for 15 mins or until water has been evaporated (mine needed longer than usual 10 mins).  Leave to sit for 2 mins before fluffing with a fork.

  7.  

     

    Taste curry, if seasoning is needed, add salt and pepper and give a quick stir with spatula.

     

    Divide steamed quinoa amongst serving bowls, add curry on top and garnish with coriander leaves.

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Tip

 

 

NOTES

 

*** Omit chicken for a vegetarian dish

 

*** I used the spice blend from Mudgeeraba Spices and Curry Blends, called Kashmiri Chicken Almond & Raisin Curry Blend.  Just use whatever curry blend you have on hand. This is just the particular one I used.

 

*** Change the veges if you wish. Add sweet potato instead of pumpkin and omit eggplant if you don't have it.

 

*** Curry will keep in an airtight container in the freezer for up to 2 months.


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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