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Nan's Keens Curry Whatever you want it to be.


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4

Ingredients

5 portion(s)

Nan's Keens Curry Whatever you want it to be.

Curry Ingredients

  • 160 grams onion, cut into quarters
  • 280 grams carrot, cut into 3cm pieces
  • 5-10 grams Keens Curry Powder
  • 50 grams Butter
  • 180 grams sweet potato, cubed
  • 60 grams frozen peas
  • 60 grams Frozen Corn
  • 130 grams red capsicum, cubed
  • 80 grams plain flour
  • 750 grams full cream milk
  • 75 grams TM Vegetable stock paste
  • Salt & Pepper to season
  • 6
  • 7
    Preparation
  • 8
  • 9
5

Recipe's preparation

    NAN'S METHOD
  1. 1. Add onion & carrot into mixing bowl
    2. Chop for 4 sec/sp 5. Repeat for 1-2 seconds if neccessary as the carrots may be a little hard depending on the season in which they are grown. Scrape down sides of bowl.
    3. Add butter and curry powder. Cook for 5 min/100°C/Counter-clockwise operation/sp1
    4. Add sweet potato, peas & corn. Cook 5 min/100°C/Counter-clockwise operation/sp1
    5. Add flour. Cook 2 min/90°C/Counter-clockwise operationsp 2
    6. Add Vegetable Stock Paste, milk and capsicum.
    Cook 3 min/90°C/Counter-clockwise operation/sp2
    7. Cook for a further 20 min/90°C/Counter-clockwise operationsp1. Ensure sweet potato is cooked through.
    8. Season to taste.
    9. Serve with steamed rice, couscous, quinoa, or mashed potato
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Accessories you need

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Tip

You can add pre cooked sausages cut into pieces, left over cooked chicken, seafood or different vegetables.

The capsicum and the curry are the hero of the recipe. You can substitue full cream milk for coconut milk.

If you want to add raw meat into the recipe, cook the meat off in step 4 and increase the cooking time by an extra 4-5 minutes. Also increase the cooking time in step 7 by an extra 4 minutes. Check to ensure protein is cooked through if adding raw.

This recipe will last for up to 5 days in the fridge. It freezes well. It is also a great filling for putting in a pie.


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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Comments

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  • van der Ploeg:...

    Submitted by jeanette on 18. August 2019 - 22:36.

    van der Ploeg:
    I've got no idea how long to cook them for. I don't eat shell fish 🤣😂🤣

    Jeanette Pearce

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  • Jeanette, this recipe is amazing! I have been...

    Submitted by van der Ploeg on 17. August 2019 - 10:23.

    Jeanette, this recipe is amazing! I have been searching for a thick, golden curry base for years and I’ve finally found it. 5gms of curry was perfect for us, could even go a little less for the kids. We used pre cooked sausages in ours, adding them to a separate bowl with the sauce. Scallops will be next. Any ideas how I could cook them? I only have the TM31 so they won’t fit in the bowl.....thank you!!

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  • I cooked this tonight and this is exactly what my...

    Submitted by carolyn-rae on 14. August 2019 - 19:40.

    I cooked this tonight and this is exactly what my son said: "Aw man this is good, I don't think you could do any better"!!
    I added sliced beans instead of peas and precooked sliced sausages towards the end. Delicious tmrc_emoticons.)

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  • I made this the other night and it was so tasty. I...

    Submitted by JessicaJayde on 9. August 2019 - 08:30.

    I made this the other night and it was so tasty. I added 1kg of precooked beef sausages to my thermoserver and topped with the sauce but next time I might have to use a bigger bowl to combine the two as it went right to the top 😮
    Next time I would add a bit more curry powder to suit my taste

    CurryCurry

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  • AWESOME CURRY ❤️ This is Very very tasty...

    Submitted by janellea77 on 6. August 2019 - 18:52.

    AWESOME CURRY ❤️ This is Very very tasty curry. It's my go to curry from now on thankyou.

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