Chickpea Vegetable Coconut Curry

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Chickpea Vegetable Coconut Curry

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Ingredients

4 person(s)

Chickpea Vegetable Coconut Curry

1 red or brown onion, quartered
tablespoon olive oil
4-5 cloves garlic
same amount ginger
can of tomatoes
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tsp salt or 1 tsp veg stock powder
potatoes, diced small
Carrot Diced
sweet potato diced
cauliflower in small florets
can chickpeas, drained
1/2 cup water
can Coconut Cream
zucchini diced
capsicum, diced
squeeze of lime juice
1/2 tsp Garam masala

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Preparation
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Recipe's preparation

PLEASE NOTE I USE A KITCHENAID COOKPROCESSOR FOR MY RECIPES AND THEREFOR TERMS AND COOKING TIMES ARE QUITE DIFFERENT

Put your rice on to cook in rice cooker.

Insert chopping blade, blitz onion, garlic and ginger

Change to stir assist, add olive oil and cook 7 minutes, speed 1, 100 degrees

Add can tomatoes, cook 5 minutes speed 1, 100 degrees

Add spices and stock powder (except garam masala), cook 1 minute, speed 1, 100 degrees

Add potatoes and carrot, cook 5 minutes, speed 1, 100 degrees - check for sticking/burning

Add sweet potato, cauliflower, chickpeas, water and coconut cream, cook for 10 minutes, speed 1, 100 degrees

Add zucchini and capsicum, cook 5 minutes, speed 1, 100 degrees

Check all veg is cooked. Add lime juice and garam masala, stir speed 1 for 1 minute and allow to sit for a few minutes before serving.

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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.