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Fragrant Vegetable Curry with Mango Chutney


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Ingredients

4 portion(s)

Curry

  • thumb sized piece of ginger, peeled
  • 1-2 cloves garlic, peeled
  • 40 g coconut oil (or olive oil)
  • 1 tsp Mustard seeds
  • 1/2 tsp Fenugreek seeds
  • 1 tsp chilli flakes, or 1-2 fresh chillies as desired
  • Curry Leaves, 10-12
  • 1 tsp ground cumin
  • 1 tsp Ground Coriander
  • 1 tsp turmeric
  • 1 red onion, halved and thickly sliced
  • Approx 1 kg of seasonal vegetables e.g
  • Carrot, sliced approx 1/2 cm
  • Corn on the cob, sliced in 1-2 cm rounds
  • Zucchini (Courgette), sliced into 1-2 cm half moons
  • Kohlrabi or turnip, sliced into 1-2 cm cubes
  • Radishes, trimmed and used whole or cut in half if large
  • Button mushrooms, cleaned and used whole or halved
  • 1/2-1 tsp salt or 1/2 to 1 tbs of tamari (wheat free soy sauce)
  • 1 Kaffir lime leaf, or a squeeze of lemon juice
  • Small handful of sultanas - optional
  • 1 can chopped tomatoes
  • 200 g coconut cream

Mango Chutney

  • 1 ripe mango, all flesh removed and roughly diced
  • 50 g water
  • 2 cardamon pods
  • 2 whole cloves
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger/1 tsp fresh chopped ginger
  • 1/2 tsp nigella seeds (onion seeds), optional
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Recipe's preparation

    Curry
  1. Chop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger)

     

  2. Heat coconut oil on varoma temp for 1 min, then add mustard and fenugreek seeds (and chilli flakes if using), on varoma, 2 mins, speed 2

  3. Set timer for 8 mins on 100 degrees for the next 3 stages

        Add garlic/ginger and curry leaves,  1 min, reverse, speed 1-2

        Add onionsand ground spices,  2 mins, reverse, speed 1-2

        Add vegetables except corn, 5 mins, reverse speed 1-2

        (If the veg are up to the 2 Litre line you have too much)

     

     

     

     

     

  4. Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1

  5. Mango Chutney
  6. Place all ingredients in Thermomix bowl

    Cook on 90 degrees for 6 mins, reverse, speed 1

    Allow to rest and cool to serve

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Accessories you need

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Tip

Make the chutney before the curry!!

100g basmati rice per person (Approx 1 MC of dry rice)

Rest curry in a thermoserverwhile cooking basmati rice in the thermomix basket.(Alternatively cook rice on the stove top while curry cooking in thermomix)

1 portion of mango chutney per 2-4 people (depends how much you love ya chutney!!)

Serve with pappadumsand as an extra special addition, some natural yoghurt mixed with chopped mint and cucumber which will cool your mouth if you make a hot one!


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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  • I made the curry!  I should

    Submitted by Ali-Cat on 16. June 2016 - 19:18.

    I made the curry!  I should have made it sooner because it is absolutely delicious!

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  • I just made the chutney and

    Submitted by Ali-Cat on 8. January 2016 - 18:32.

    I just made the chutney and was really impressed with it!  Much better than store bought and no added sugar.  I found it was still a bit runny after 6 minutes, so I increased the temp to 100 and cooked it for another 10 minutes.  The runnyness could have resulted from me using frozen mango - I used around 300g which seems to be about the right amount - about 4 generous serves.

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  • This was really nice! I used

    Submitted by Kirsty_S on 11. June 2015 - 19:29.

    This was really nice! I used pumpkin, zucchini, sweet potato, carrot, corn and English spinach, and left out all the chilli powders (I have a 3 year old with very sensitive taste buds for chilli, alas!).

    The mango chutney added something lovely, and searching for the sultanas in his dinner meant that the 3 year old actually ate some! :)

    Would love to try it again with a bit of heat....not for a while, I guess.

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  • Sorry I miessed this question

    Submitted by Kristine on 16. December 2014 - 21:17.

    Sorry I miessed this question - typo is fixed :)

    Kristine Miles

    www.kristinemiles.com

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  • Hello, how much ginger goes

    Submitted by beksharpe on 7. December 2014 - 00:10.

    Hello, how much ginger goes in the curry. There seems to be a typo and the quantity is not visible. Thanks

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  • Yummy! Thanks

    Submitted by Mara Williams on 11. August 2014 - 18:24.

    Yummy! Thanks

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  • Yummy! Thank you!  

    Submitted by Mara Williams on 11. August 2014 - 18:24.

    Yummy! Thank you!

     

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  • This was delicious! I also

    Submitted by AniTess on 11. April 2014 - 14:09.

    This was delicious! I also added a tin of lentils and a spoon of veggie stock from the EDC. Thanks for a great recipe! I will definately be making this again.

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  • Loved this recipe!

    Submitted by Hayley-B on 1. January 2014 - 09:03.

    Loved this recipe!

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  • Looks good

    Submitted by Pixiedust2001 on 3. August 2013 - 13:42.

    Looks good

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  • Great recipe - had it tonight

    Submitted by carlieoliver on 19. June 2012 - 17:59.

    Great recipe - had it tonight with quinoa and a dollop of organic natural yogurt!

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  • Made this tonight and it was

    Submitted by Helen Ashley on 8. February 2012 - 22:11.

    Made this tonight and it was absolutley beautiful. Thank you!

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  • Made this tonight and it was

    Submitted by Helen Ashley on 8. February 2012 - 22:05.

    Made this tonight and it was absolutley beautiful. Thank you!

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  • Thanks Lesley! peaches for

    Submitted by Kristine on 15. January 2011 - 00:18.

    Thanks Lesley! peaches for the chutney would be great I reckon and more seasonal now than mangoes. I had it for dinner tonight too.   Cheers kris :)

    Kristine Miles

    www.kristinemiles.com

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  • Very yummy!  Loved the corn

    Submitted by lellyj on 14. January 2011 - 22:35.

    Very yummy!  Loved the corn cut in rounds, it was lovely sucking the kernels off the cob. I used zucchini, carrot, corn and cauliflower--this broke up during the cooking, next time I would add with the corn.  Will look forward to making again because I couldn't get a mango (considered fresh peaches instead??? might work?) and only had dried curry leaves.  Will enjoy revisting this recipe with all the trimmings.  Thanks for a great demo today, as well, Kristine!

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  • Ha ha!  This is Lesley from

    Submitted by lellyj on 13. January 2011 - 01:46.

    Ha ha!  This is Lesley from Phillip Island here!  This looks amazing Kristine.  My two oldest children are vegetarian so this is our dinner tomorrow night.  Always looking for a good vegie curry that is a little more interesting than just bought curry paste and a tin of tomatoes!  Will let you know how it goes!

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  • Thanks for the feedback!

    Submitted by Kristine on 9. January 2011 - 00:01.

    Thanks for the feedback! :)

    This is my creation with the inspiration of various recipes and TV chefs I have seen over the years and just tweaking it to what my hubby and I like the best.

    Cheers Kris

    Kristine Miles

    www.kristinemiles.com

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  • This sounds amazing. Where

    Submitted by CathyM on 8. January 2011 - 23:43.

    This sounds amazing. Where did you find it Kristine? My daughters have just got back from Barbados and brought home some great recipes, they all cut their corn like this so i wondered if it may be from that region too. will definately try this one (when i get time)8)

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