THERMOMIX ® RECIPE
Ingredients
4 portion(s)
Pumpkin & Chickpea Curry
- Fresh Corriander, handful or to taste
- 1 brown onion, peeled & halved
- 2 cloves garlic
- 20ml coconut oil
- 2.5 teaspoons ground cumin
- 1.5 teaspoons garam masala (EDC)
- 1.5 tablespoons vegetable stock concentrate
- 400g can tomato pieces
- 550g butternut pumpkin, peeled & cut into 3cm cubes
- 400g can Chickpeas, drained
(Or 500gms diced potato and 500 gm of diced raw chicken)
1/2 can of water rinsed from the tomatoes
- .5 can water, Rinsed from tomatoes
-
6
30min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
Recipe's preparation
Place corriander into TM bowl and chop 2secs/speed 7. Set aside.
Place onion & garlic into TM bowl and chop 2secs/speed 5.
Add oil, cumin & garam masala & saute for 3 mins/varoma/speed 1.
Add vegetable stock, tomatoes & pumpkin (or chicken and potato) & cook 15 mins/varoma/reverse/soft speed with MC removed.
Add chickpeas & cook further 5 mins/100 deg/reverse/soft speed.
Place into Thermoserver, stir through chopped corriander.
Accessories you need
-
Spatula TM31
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Measuring cup
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Tip
Cooled curry can be frozen in an airtight container for up to 1 month
Use as a side dish with meat or fish.
Serve with steamed rice or quinoa & a dollop of plain yoghurt
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.
Comments
Add a commentDisappointed with this one. Found the flavours a...
Disappointed with this one. Found the flavours a little bland & sauce was very watery. Unfortunate. Did mine with chicken & the meat was tender though