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4
Ingredients
4 person(s)
Cauliflower mango coconut curry
- 1 --- cauliflower
- 400 g Canned Chickpeas, Drained
- 4 tbsp olive oil
- 1 tbsp curry powder
- 2 sprigs garlic cloves
- 4 stalks spring onions/shallots, Chopped to 3cms
- 400 g coconut milk
- 3 scoops fresh spinach leaves
- 1/2 cube coriander
- 1 mangoes
- 2 pinches coconut flake, moist
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6
40min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
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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5
Recipe's preparation
- Preheat oven to 200oC
Roast cauliflower coated with half the olive oil for 20mins. Turning halfway to ensure even cooking.
Meanwhile, add olive oil, garlic, spring onion. 4 sec/speed 6.5. Scrape down sides. Then cook 3 min/120oC/speed 1.
Add curry powder and roasted cauliflower. Then stir 2mins/120oC/stir.
Add coconut milk and chickpeas. Cook 10mins/100oC/speed 1
Add coriander and spinach. Stir 2min/stir.
Serve on a bed of spinach or rice or with roti/papadums/naan.
Top with mango and coconut flakes.
Method
10
Accessories you need
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Spatula TM5/TM6
buy now
11
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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