Ingredients
Curry Base
- 70 grams Olive Oil.
- 2 tablespoons dried curry leaf
- 1/2 teaspoon cumin seed
- 2 cloves
- 2 cardamom pods
- 2 cloves garlic
- 1 1/2 centimetres ginger root
- 1 1/2 large onions, peeled, quartered
- 1.5 teaspoons tomato paste
- 2 teaspoons tumeric powder
- 2 teaspoons garam masala
- 2 teaspoons salt
- 2 teaspoons fenugreek, (if using dried leaf, use 1 tablespoon)
- 75 grams water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Add oil, curry leaf, cumin, cloves and cardamom to TM bowl.
2.Varoma/3 mins/Speed 1
3.Add garlic, ginger root, onions
4.Chop 3 secs Speed 7
5.Varoma/3 mins/Speed 1
6.Add tomato paste
7.Varoma/ 5 mins/ Speed 1
8.Add tumeric, garam masala, salt, fenugreek, and water
9.100C/5 mins/Speed 1
10.Blend 15 secs Speed 7. Scrape down bowl. Repeat.
This forms your base for a number of Indian Curries (see my other recipes)
Tip
This recipe can be easily doubled and a portion frozen for a time when you quickly need a base for an Indian meal.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
This looks great! Will try it soon!
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