Ingredients
4 portion(s)
- 1 tbsp olive oil
- 1 brown onion, peeled, cut in half
- 4 garlic cloves, peeled
- 2.5 cm ginger, peeled
- 2 Red Chillies, trimmed
- 1 tsp Ground Coriander
- 1 tsp ground cumin
- 1/2 tsp ground cardamon
- 1/2 tsp ground cinnamon
- 750 gram pumpkin, peeled, deseeded, roughly chopped
- 500 grams water
- 1 tbsp vegetable stock concentrate
- 400ml can coconut cream
- plain yoghurt to garnish
- fresh coriander to garnish
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6
28min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
-
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
Place onion, garlic, ginger & chilli in TM bowl and chop 3sec/sp4, scrape sides of bowl.
Add olive oil & spices, cook 3min/100c/sp1
Add pumpkin, chop 15sec/sp7
Add water,vegetable stock paste & coconut cream, cook 20min/100c/sp1
Once cooked, blend 1min gradually from sp1-5 then sp 5-9
Garnish with yoghut & coriander
Recipe Preparation
Accessories you need
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Spatula TM5/TM6
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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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