Chicken and Vegetable Buckwheat Curry

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Chicken and Vegetable Buckwheat Curry

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Ingredients

6 portion(s)

Curry

1 medium brown onion, peeled and halved
2 cloves garlic, peeled
2 cm ginger
1/2 teaspoon dried coriander, or small handful of fresh coriander
1 tablespoon coconut oil
130 grams pumpkin, peeled and diced
100 grams carrot, diced
400 grams chicken breast, 2cm diced
130 grams cauliflower, broken into small florets
1 teaspoon curry powder
2 teaspoons dulse flakes
200 grams coconut milk
250 grams water
1/2-1 tablespoon chicken stock paste
100 grams buckwheat

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6

23min

Preparation 23min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Autumn Spring Winter Cooking Easy Low budget Natural Quick Dinner Lunch Everyday Meat dish

Recipe's preparation

Add onion, garlic, ginger, coriander, and oil to bowl. Chop 3s, SP7.
Scrape down sides of bowl, sauté 3 mins, 100 degrees, SP1.
Add all remaining ingredients, except buckwheat, and cook 10 mins, 100 degrees, , SP1.
Add buckwheat and cook for another 10 mins, 100 degrees, , SP1.
Either serve immediately, or transfer to a ThermoServer for 5 minutes if you'd rather the buckwheat absorb more liquid.

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Tip

Add any combination of vegetables you like, zucchini, corn kernels, peas, kale, spinach. If increasing the vegetable quantity be sure to also increase the liquid component as the buckwheat does absorb a fair bit.

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.