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Vegan coconut chickpea curry


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Ingredients

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Vegan coconut chickpea curry

  • 3 centimetre ginger, Peeled
  • 3 cloves garlic
  • 1 onion, Peeled, quartered
  • 1 chilli, Roughly chopped
  • 1 Capsicum, Roughly chopped
  • 25 g olive oil
  • 1.5 teaspoons cumin
  • 1.5 teaspoons paprika
  • 1.5 teaspoons tumeric
  • 200 g pumpkin, Diced
  • 200 g eggplant, Diced
  • 1 teaspoon sugar
  • 3 tbsp soy sauce
  • 270g can coconut cream
  • 400g can Chickpeas, Rinsed, drained
  • 200 g Peas or snowpeas
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Recipe's preparation

  1. 1. Place ginger in bowl. Chop for 5 seconds on speed 7.
    2. Add garlic, onion, chilli and capsicum. Chop for 3 seconds on speed 7. Scrape sides
    3. Add oil and dry spices. Saute on varoma for 5 mins, speed 1.
    4. Add pumpkin, eggplant and sugar. Cook on varoma for 5 minutes, Counter-clockwise operation Gentle stir setting with lid off.
    5. Add soy sauce and coconut cream. Cook on 100 degrees for 15 minutes Counter-clockwise operationGentle stir setting with lid off. (Place simmer basket on top to prevent splatters).
    6. Stir in chickpeas and peas for 1 minute Counter-clockwise operationGentle stir setting
    Serve with rice.
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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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Comments

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  • this recepy is amazing!! i can only recommend it!!...

    Submitted by birteotto on 29. June 2020 - 09:41.

    this recepy is amazing!! i can only recommend it!! i used potatoe instead of pumkin - it was delicious.

    thank you for sharing

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  • My family loved it! We swapped eggplant for...

    Submitted by tracey02 on 4. December 2019 - 21:10.

    My family loved it! We swapped eggplant for zucchini. It freezes well too

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  • This was excellent and fed 5 of us with some left,...

    Submitted by firk on 4. March 2018 - 21:44.

    This was excellent and fed 5 of us with some left, tasty and not too spicy, but add another chilli if you like extra heat. We all enjoyed it and will make it again.

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  • Thanks heaps for this. Perfect antidote to heavy...

    Submitted by Tiny on 10. January 2018 - 12:34.

    Thanks heaps for this. Perfect antidote to heavy Christmas fare.

    When tasting during the making, I wasn't terribly impressed. A bit bitter, but, the next day the flavours mellowed & it was delicious.

    My notes:- more chilli. Cut, salt and 'sweat' eggplant before putting in. I doubled recipe and cooked in orange pot, pumpkin first, then as per recipe.

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  • I accompanied this with cauliflower rice - quick,...

    Submitted by Nicky_C on 6. July 2017 - 10:10.

    I accompanied this with cauliflower rice - quick, easy and delish!

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