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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
  1. 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.

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