Nushi's Kashmiri Chicken, Lentil and Pumpkin Curry

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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

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
9
Cooking Easy Low budget Dinner Egg free Vegetarian Main course Meat dish

Recipe's preparation

Kashmiri Curry

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.

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

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.

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.

Quinoa

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.

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.

Accessories you need

Spatula TM5/TM6
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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.