- 150 gram onion, (approximately 1 large onion)
- 10 grams garlic
- 10 grams ginger
- 20 grams olive oil, (or your preferred cooking oil)
- 50 grams ROASTED PEPPERS, (can use raw capsicum)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Ground Coriander
- 20 grams brown sugar
- 2 teaspoons curry powder
- 400 grams Diced Mango, (can use frozen)
- 270 grams coconut milk
- 10 grams apple cider vinegar
- 10 grams lemon juice, (can use lime juice also)
- 1/2 teaspoon salt
- 1 pinch pepper
8Recipe 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!
You will need a cutting board and a knife.
Peel and cut the onion/s in half. Using the scales, add the following to the bowl: 150g onion, 10g ginger and 10g garlic. Chop for 5 seconds/Speed 5/ MC on.
Scrape down sides of bowl. Using the scales, add the following ingredients to the bowl: 20g olive oil, 40g roasted peppers, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 2 teaspoons of curry powder, 1/2 teaspoon of salt, a pinch of pepper and 20g of brown sugar. Saute for 3 minutes//90 degrees/MC tilted.
Scrape down the bowl if necessary. Using the scales, add the following ingredients to the bowl: 400g mango, 270g coconut milk, 10g apple cider vinegar and 10 g lemon juice. Cook for 15 minutes/90 degrees/Speed 1/MC tilted.
Let the mix cool down for a minute. Blitz the sauce starting on speed 2 and gradually increasing to speed 7. Be careful when blitzing hot liquids!
Pour into sterilised jars and pop the lid on. Turn upside down for a minute or two to help seal. Let them cool slightly and then store then in the fridge, ready for use.
This is a very mild curry suitable for children. If you like a bit of spice, try adding fresh chili or chili flakes at the same time as the ginger and garlic.
This curry is perfect for fish and chicken. I poach the fish in this sauce when simering it on the stove top. Then I serve it with steamed rice and veges. Beans and cauliflower are a great combination with fish.
Add cornflour to the sauce to turn it into a sauce suitable for wraps or to pour over kebabs.
Most importantly, ENJOY!
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...
- Healthy Gluten Free Pikelets
- BBQ Smokey Sauce
- Best Ever Carrot Cake - Gluten Free, Dairy Free, Nut Free
- Salted Caramel Baileys, Cocopops and Nutella Milkshakes
- Pasta-less Lasagne
- Satay Sauce
- Chicken and Yoghurt Curry (Dahi Murgh)
- Velvet Chicken and Sweetcorn Soup
- Tomato Ketchup
- Garlic and Caper Aioli
- Satay coconut curried vegetables
- Poached Chicken in Lemongrass Broth