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4
Ingredients
10 portion(s)
Basic curry base
- 1 Bunch corriander
- 1 onions
- 1/2 Bulb garlic
- 1 Zested and juiced lemon
- 6 tomatoes
- 1 heaped tablespoon Cardamom ground
- 2 heaped tablespoons Mustard seeds ground
- 6 level tablespoon cumin ground
- 2 heaped tablespoons chilli powder
- 3 heaped tablespoons Tandoori powder
- 1 Small knuckle Galangal
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6
15min
Preparation 15minBaking/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
- Add all ingredients to the thermomix bowl , blitz on speed 5 for 3 minutes until you have a smooth paste ."Closed lid" "Counter-clockwise operation"
- cook out the paste on speed 5 90°C for 5 minutes until paste is cooked out "Closed lid" "Counter-clockwise operation" .
- Marinate meat for as long as possible in the fridge and cook in thermomix on the Veroma setting until sealed , lower temp and add liquid stock and cook out . Add cream to make richer .
Curry base
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
Add more spices for a stronger flavour or add cream and cook out for more of a sauce consistency .
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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