3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Spicy Chickpea Curry


Print:
4

Ingredients

8 portion(s)

Curry

  • 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

Tarka (tempered spice seasoning)

  • 40 grams Butter
  • 3 teaspoons cumin seed
  • 4 green cardamom pods, bruised

Extra ingredients required

  • 2 tablespoons coriander powder
  • 4 tablespoons lemon juice
  • salt, to taste, (approx 2 tspns)
  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 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!
5

Recipe's preparation

    Curry
  1. 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.

  2. Insert butterfly.

  3. Add butter, oil, bay leaves, cloves, cinnamon stick and fennel seeds, and cook for 10 minutes / 100° /  Reverse / Speed 1 / MC off.

  4. Add diced tomatoes, paprika, chilli powder, cumin powder and coriander leaves (or paste,) and cook for 10 minutes / 100° /  Reverse / Speed 1 / MC off.

  5. Add drained chickpeas and water and cook for 10 minutes / 100° /  Reverse / Speed Soft (Stirring Spoon) / MC on.

  6. 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.

  7. 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.

  8. When the sizzling stops, stir to combine.

  9. Sprinkle the extra coriander powder and lemon juice over the curry and stir to combine.

  10. Add salt to taste.

  11. Serve with boiled plain rice or naan.

10

Accessories you need

11

Tip

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 tmrc_emoticons.;)

Serve with plain steamed rice, or a coconut rice like this one: //www.recipecommunity.com.au/pasta-rice-dishes-recipes/tasty-coconut-rice/263710





For more recipes, head to my Facebook page: https://www.facebook.com/TandT.Kitchen.Inspiration/


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.

Other users also liked...


Comments

Add a comment
  • Very nice, spicy

    Submitted by dharrenselva on 24. November 2018 - 15:20.

    Very nice, spicy

    Login or register to post comments
  • This is a great curry - the depth of spicy flavour...

    Submitted by Zola on 15. August 2018 - 15:03.

    This is a great curry - the depth of spicy flavour is wonderful.

    Login or register to post comments
  • Soooooo yummy! We made it with the bhunta Ghosh &...

    Submitted by Amy_Strom on 19. February 2018 - 21:29.

    Soooooo yummy! We made it with the bhunta Ghosh & Coconut Jewelled rice. My husband said it felt like he just ate from a proper curry house. The kids (3, 5 & 7) loved it as well! It’ll be a regular for sure!!

    For those worried about the spices - I buy empty tea bags from T2 & put my prices inside. They still flavour the meal amazingly & easy to remove afterwards.

    Login or register to post comments
  • This is a serious quantity of spice, and gave a...

    Submitted by sallydz on 21. September 2017 - 23:20.

    This is a serious quantity of spice, and gave a rich and beautiful curry. Don't agree that the spices are easily seen and removed from curry so you have to be prepared to spit out the whole spices as you go. Doesn't bother me though and will be making again. Used 1.5 tsp chilli, perfect amount for me.

    Login or register to post comments
  • I made this curry for my work collegues and one of...

    Submitted by Slade Andrew on 19. December 2016 - 16:46.

    I made this curry for my work collegues and one of them is from India and he commented how it reminded him of home. It has now become a staple in the family menu planning.

    Login or register to post comments
  • very good recipe

    Submitted by macs30 on 4. December 2016 - 22:05.

    very good recipe tmrc_emoticons.)

    Login or register to post comments
  • This is a go to recipe for

    Submitted by louby2006 on 22. November 2016 - 15:47.

    This is a go to recipe for me...easy store cupboard favourite in my house. I add beans and lentils now (with more water) but there's no need, the first few times I followed it exactly loved it. Serve with thermo naan bread and you've got winner!

    Thanks muchly for sharing.tmrc_emoticons.)

    Login or register to post comments
  • I made this tonight and I

    Submitted by Zola on 2. November 2016 - 18:12.

    I made this tonight and I loved it, Great curry!

    Login or register to post comments
  • The 1/2 teaspoon of chilli in

    Submitted by Angelic Fire on 16. August 2016 - 11:54.

    The 1/2 teaspoon of chilli in the recipe will give you a small amount of "heat".  I personally make this with 1 - 1.5 teaspoons so add more if you like it hot!

    Login or register to post comments
  • Hi, I leave them in as I

    Submitted by Angelic Fire on 16. August 2016 - 11:50.

    Hi, I leave them in as I think they continue to flavour the curry.  I usually serve around them or the person's plate they end up on can just put them aside.  They are easy to spot amongst the curry.  tmrc_emoticons.)

    Kylie23

    I am assuming you remove all the spices once cooked?

    Login or register to post comments
  • I am assuming you remove all

    Submitted by Kylie23 on 14. August 2016 - 08:28.

    I am assuming you remove all the spices once cooked?

    Login or register to post comments
  • I forgot to do the star

    Submitted by KristiK on 11. August 2016 - 15:40.

    I forgot to do the star rating!

    Login or register to post comments
  • Beautiful whack of spice and

    Submitted by KristiK on 11. August 2016 - 14:55.

    Beautiful whack of spice and I only added 1/4 Tspn of chilli powder. I chose to cook with chicken thigh instead of chickpeas and added at the same time you would the peas. I also added 100grm passata instead of the water as I had some to use up. Very tasty"

    Login or register to post comments
  • For those of us that like

    Submitted by Jeffw65 on 7. August 2016 - 18:52.

    For those of us that like meat curries, but want to 'even up' the meal, this one is a winner. 

    Login or register to post comments