Ingredients
6 portion(s)
South Indian Cauliflower Curry
- 200 grams cauliflower
- 200 grams onions
- 1 sticks cinnamon quill
- 10 curry leaves, fresh
- 1 cans coconut milk
- 1 tomato
- 1/2 level teaspoon turmeric powder
- 1/2 level teaspoon Fenugreek seeds
- 2 Fresh Green Chillies
- salt to taste
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6
30min
Preparation 10minBaking/Cooking -
7Preparation
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8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
Quarter the tomato and and pop into the Thermomix bowl. Chop 5 seconds speed 7. Use the spatula to push down the tomato mix. Add the whole green chillis and fenugreek seeds. Chop 5 seconds speed 5.
Add sliced onion, cubed cauliflower, cinnamon, turmeric, coconut milk, curry leaves and salt. Cook on varoma 15 minutes reverse speed 1.
Serve with rice or chapati or nan and other curries or by itself.
Deliciously tasting and very easy recipe.
Accessories you need
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Varoma
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Spatula TM5/TM6
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Tip
Can be used as a soup with the addition of coconut cream.
Use less coconut milk to make a drier curry.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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