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Variation Creamy beef curry with cauliflower rice


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Ingredients

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Variation Creamy beef curry with cauliflower rice

  • 500-700 grams cauliflower florets
  • 2-3 cloves garlic
  • 2 brown onions, peeled and halved
  • 40 grams Butter
  • 3 tbsp curry powder, Level tbsp
  • 1 tbsp tumeric ground
  • 2 tbsp wholegrain mustard
  • 2 tbsp sugar
  • 1 tbsp white vinegar
  • 1000 grams cubed chuck steak
  • 400 gram Tin crushed tomatoes
  • 2 tbsp Thermomix stock concentrate
  • 150 grams cream
  • 300 grams mixed vegetables of choice, (potato, carrots, broccoli, peas etc)
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Recipe's preparation

  1. 1.Put cauliflower into TMX and chop on Counter-clockwise operation speed 5 for 7 seconds, set aside in varoma tray

    2. Put garlic cloves & onions into TMX and blitz 2-3 seconds, speed 5

    3. Scrape down side of bowl

    4. Add butter and sauté 3 mins, 100 degrees speed 1

    5. Add curry powder, turmeric and mustard and sauté 2 mins 100 degrees speed 1

    6. Add sugar and vinegar, mix 5 seconds, speed 3

    7. Add cubed beef, tinned tomatoes, TMX stock and cook 100 degrees 40mins Counter-clockwise operation speed soft.

    8. Add cream and cook for 10 minutes Counter-clockwise operation speed soft

    9. Add vegetables to varoma bowl (or some may fit in TMX bowl). Put varoma on and cook 20 minutes Counter-clockwise operation VAROMA temperature speed 2
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Tip

I found the cauliflower rice was a bit watery, so you may want to give it a bit of a squeeze out before serving.

I add the cooked vegetables to the tm bowl and give a little manual stir before serving as my kids are fussy and this helps hide them!


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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