Ingredients
0 portion(s)
- 1 Leek sliced
- 20 grams olive oil
- 450 grams cauliflower, chopped
- 450 grams cabbage, chopped
- 2 teaspoon Chicken or vegetable stock powder
- 700 grams water
- pinch salt
- 2 level teaspoons mild curry power
- 250 grams left over chicken, chopped into small pieces
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6
40min
Preparation 10minBaking/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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9
Recipe's preparation
i) Place leek and olive oil in TM Bowl and cook with for 5 mins @ 100˚/Speed 1.5 "Counter-clockwise operation" Using spatula, scrape down any leek to level of blades.
ii) Add cauliflower, cabbage, stock powder, curry powder, salt and water. Cook for 20 mins @ 100˚/Speed 2 "Counter-clockwise operation"
iii) Add left over chicken and cook for a further 5 mins @ 85˚/speed 1.5 "Counter-clockwise operation"
iv) Allow to cool a bit and serve with crusty bread. Yum!!!!
Accessories you need
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Spatula TM5/TM6
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Tip
This is a gluten free recipe.
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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