- 30 g Butter or Ghee
- 1 onions
- 2 garlic cloves
- 10 cm piece fresh ginger
- 1 long green chillies, Seeds removed
- 10 fresh curry leaves
- 500 g parsnips, roughly chopped
- 1 med - large potato, roughly chopped
- 1 litres water
- 2 tbsp Veg Stock Paste
- 125 g coconut cream
- 100 g yoghurt, thick natural
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!
Dry roast Coconut and Cumin Seeds for 5 mins on Varoma Temp - remove to small dish.
Chop Coriander and Mint leaves on Speed 7 for 2-3 seconds then add to coconut mix with the lemon juice and stir to combine - set aside.
1 Add onion, garlic, ginger and chilli to bowl and chop on Speed 7 for 2-3 seconds, add butter (or ghee) and saute for 3 minutes at 100 deg Speed 1.
2 Add roughly chopped parsnips and potatoe and chop for 6 seconds on Speed 6
3 Add water, curry leaves and stock paste and cook for 16 minutes at 100 deg Speed 1
4 Once cooked add coconut cream, ensure MC in place and slowly increase speed to Speed 8 for approx. 1 minute
5 Ladle into bowls with a dollop of yoghurt and spoon over the sambal -season with cracked pepper if required = serve immediately.
Can add more spice by adding the seeds of the green chilli
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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