Pumpkin, sweet potato & Chickpea Curry Recipe is not tested
Author picture vicalcs
created: 2015/06/02 changed: 2015/06/02

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Pumpkin, sweet potato & Chickpea Curry

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Ingredients

4 portion(s)

Pumpkin, sweet potato & Chickpea Curry
  • 30 g almonds or cashews
  • fresh coriander, handful or to taste
  • 1 brown onion, peeled & halved
  • 2 cloves garlic, peeled
  • 20 g coconut oil
  • 2.5 teaspoons ground cumin
  • 1.5 teaspoons garam masala (EDC)
  • 1.5 tablespoons vegetable stock concentrate
  • 350 g butternut pumpkin, peeled & cut into 3cm cubes
  • 200 g sweet potato, peeled & cut into 3cm cubes
  • 400g can diced tomatoes
  • 400g can chickpeas, rinsed & drained
  • Baby Spinach Leaves, to taste
  • 50 g water
  • 1/2 teaspoon curry powder, (optional)
  • 6
    30min
    Preparation 15min
    Baking/Cooking 15min
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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    Caution



    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

  1. Place coriander into TM bowl and chop 2secs/speed 7. Set aside.

    Place nuts into TM bowl and chop 10 secs/speed 9 until fine. Set aside.

    Place spinach leaves (if using) in thermoserver.

    Place onion & garlic into TM bowl and chop 2secs/speed 5.

    Scrape down the sides of bowl with spatula

     

    Add coconut oil, cumin, garam masala, curry powder (if using) & saute for 3 mins/varoma/speed 1.

     

    Add vegetable stock paste, tomatoes, reserved nuts, water, sweet potato & pumpkin & cook for 12 mins/varoma/speed 1Counter-clockwise operation with MC removed & simmering basket on top to prevent splashes.

     

    Add chickpeas & cook further 4 mins/100 deg/Counter-clockwise operation/speed 0.5.

     

    Place into Thermoserver with spinach, add chopped coriander. Stir gently to combine prior to serving.

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Accessories you need

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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 cauliflower rice & a dollop of plain yoghurt (sprinkle with toasted nuts & seeds if desired)


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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  • Was looking for something
    Submitted by Mrsjdorigo on 15. November 2016 - 21:40.

    Was looking for something different to do with our sweet potato tonight and came across this recipe. Wasn't sure about it but after tasting it loved it! Sprinkled with flaked almonds. Yum! Now a regular on our menu.

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  • Now a staple in our home. The
    Submitted by breezyk on 11. October 2016 - 16:54.

    Now a staple in our home. The kids and husband live it. I sometimes add some beef strips -  although lamb would work perfectly! I served with cous cous Or rice. 

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  • My husband made this for
    Submitted by JeffnJulie on 17. September 2016 - 09:07.

    My husband made this for dinner last night.  Very easy to make and very tasty though not hot.  We served it with pappadums and he had steak with his which he said went very well.  I think that this will be our go to recipe for chickpea curries.  Thank you for the recipe.

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  • So delicious! Really full of
    Submitted by ellebellemumma on 19. August 2016 - 20:17.

    So delicious! Really full of flavour - served on spinach = delicious!!

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  • Lovely taste , thank you.
    Submitted by HW on 21. May 2016 - 20:40.

    Lovely taste , thank you. Will have again! Did add chilli and coriander with coriander root to enhance it. Yum

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  • possibley they best thing ive
    Submitted by Jojolly on 20. April 2016 - 12:17.

    possibley they best thing ive made in thermie yet. Love this recipe and so did the rest of the family. I accidently added the chickpeas in with the pumpkin etc but this did not affect the dish at all! 

    Thank you for sharing. 

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  • Thank you for a yummy curry.
    Submitted by Christian.Komzak on 26. March 2016 - 21:13.

    Thank you for a yummy curry.  All the family (including 5 kids) enjoyed it.   tmrc_emoticons.)

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  • Delicious! Will be doing this
    Submitted by Margarita Helen on 19. March 2016 - 23:37.

    Delicious! Will be doing this again. Thanks for sharing

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  • Really tasty! Even my
    Submitted by Hilkee on 10. February 2016 - 20:00.

    Really tasty! Even my non-curry loving girl loved it! The adults had some chillies sprinkled on top. We did leave coriander out. We had it with rice and cauliflower rice

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  • this sounds really nice and I
    Submitted by LynJC on 22. January 2016 - 22:45.

    this sounds really nice and I will be making this. Just want to know if it ok to freeze as I,m the only one in this house that loves sweet potato and pumpkin

     

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  • Thankyou for a delicious
    Submitted by melnellie on 1. December 2015 - 11:02.

    Thankyou for a delicious curry, I added whatever vegetables I had and served with rice. My husband loved it!

    Thankyou for sharing!

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  • I thought this was a
    Submitted by Alyssa Greenstreet on 27. November 2015 - 19:53.

    I thought this was a delicious vegetarian curry. I didn't have coriander so left it out, but I added in a little chilli for some kick. It has a nice thick texture thanks to the pumpkin and sweet potato which breaks down during the cooking. Will definitely make again!

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  • Very nice curry. Will make
    Submitted by Tara_Vego on 31. August 2015 - 17:49.

    Very nice curry. Will make again. Thanks

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  • Yummy! Great way to use up
    Submitted by nvanders on 11. August 2015 - 19:04.

    Yummy! Great way to use up the excess of pumpkin I have at the moment

     

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  • Made this last night and it
    Submitted by flippinholden on 11. August 2015 - 15:24.

    Made this last night and it was great! Thanks for sharing 

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  • Really yummy. I served this
    Submitted by TimeyWimey on 2. August 2015 - 16:50.

    Really yummy. I served this with rice. 

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