- 250 - 300 grams brown onion, peeled and quartered
- 45 grams fresh ginger, sliced into coins
- 30 grams garlic cloves, peeled
- 30 grams Butter
- 35 grams oil, of choice
- 8 bay leaves, dried
- 12 cloves
- 1 cinnamon stick, snapped in half
- 4 teaspoons fennel seeds
- 1 x 400 g tin diced tomatoes
- 2 teaspoons paprika, mild or sweet, not smoky
- 1 teaspoon chilli powder
- 3 teaspoons Cumin Powder
- 5g or 1 teaspoon chopped coriander leaves, or fresh herb tube coriander paste
- 2 x 400 g tins chickpeas, drained, not rinsed
- 100 grams water
- 40 grams Butter
- 3 teaspoons cumin seed
- 4 green cardamom pods, bruised
- 2 tablespoons coriander powder
- 4 tablespoons lemon juice
- salt, to taste, (approx 2 tspns)
Recipe is created for
TM 5Please 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!
Place onion, ginger and garlic into mixing bowl and chop for 5 sec / speed 5 / MC on. Scrape bowl down. Repeat if necessary to achieve a finely chopped consistency.
Add butter, oil, bay leaves, cloves, cinnamon stick and fennel seeds, and cook for 10 minutes / 100° / Reverse / Speed 1 / MC off.
Add diced tomatoes, paprika, chilli powder, cumin powder and coriander leaves (or paste,) and cook for 10 minutes / 100° / Reverse / Speed 1 / MC off.
Add drained chickpeas and water and cook for 10 minutes / 100° / Reverse / Speed Soft (Stirring Spoon) / MC on.
During the last five minutes of the chickpea curry cooking in Step 5, prepare the tarka:
Melt the butter gently in a small frying pan.
Add the cumin seed and the cardamom pods and fry until fragrant, taking care to not let the spices burn.
When the chickpea curry finishes cooking in Step 5, transfer it to a serving bowl (or thermal server) and pour the prepared tarka over the curry.
When the sizzling stops, stir to combine.
Sprinkle the extra coriander powder and lemon juice over the curry and stir to combine.
Add salt to taste.
Serve with boiled plain rice or naan.
A spoonful of natural yoghurt or raita makes a good accompaniment to the curry.
Snapping the cinnamon stick in half stops it from getting caught in the butterfly
Serve with plain steamed rice, or a coconut rice like this one: //www.recipecommunity.com.au/pasta-rice-dishes-recipes/tasty-coconut-rice/263710
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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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