Ingredients
4 portion(s)
you will need
- 4 cm ginger
- 3 clove garlic
- 2 carrots, roughly chopped and peeled
- 2 medium Kumera, roughly chopped and peeled
- 1 corgette, roughly chopped
- 2 stalk Celery, roughly chopped
- 1/2 tsp cinnamon
- 1/2 tsp tumeric powder
- 1 tsp cumin
- 1 tsp corriander
- 1/4 tsp cayene pepper
- 1 tsp gram masala
- 1 tbsp veggie stock paste
- 400 gram coconut cream
- 400 gram water
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6
20min
Preparation 20minBaking/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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Recipe's preparation
Add peeled ginger and garlic to thermomix bowl. Process speed 7 for 4 seconds. Scrape down sides. Add the veggies, you can use what ever is seasonal. Anything goes. Process on speed 5 for 4-6 seconds. If a smaller consistancy is desired you can push down sides and increase for another few seconds. Push down sides with spatular, add all spices, water and coconut cream. Cook for 15 minutes on varoma and stiring function. Serve with your choice of garnish - cashews, corriander, sauerkraut, or alfalfa sprouts.
Accessories you need
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Spatula TM5/TM6
buy now
Tip
You can turn it into a curry with rice on the side.
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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