Ingredients
Vegetables
- 3 potatoes, in bite sized pieces
- 1/2 cauliflower, in small florets
- 150 g frozen peas
Curry Sauce
- 2 - 3 cm knob of ginger
- 6 cloves garlic
- 1 large onion, quartered
- 2 tbsp Liquid stock + 1 extra tbs
- 1 tsp turmeric
- 100 g liquid stock, made with 0.5 tsp vege stock concentrate
- 300 g tomato puree or 2-3 large diced tomatoes
- 2 tsp Ground Coriander
- 1 tsp garam masala
- 1/2 tsp ground red chilli, or more to taste
- 1 tsp ground cummin
- salt
- 4 sprig fresh coriander, to garnish
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place potato in the Varoma dish and cauliflower in the Varoma Tray. Set aside
Chop ginger and garlic finely in the Thermomix bowl 10 sec/speed 7 then set aside in a small bowl
Add onion to Thermomix bowl and chop 3 sec/ speed 5. Scrape down sides of bowl
Add 2tbs stock and turmeric and saute 5 min / Varoma / spd 1
Return the ginger, garlic and the extra 1 tbs stock to bowl and continue to saute for another 2 minutes / Varoma / speed1.
Add the tomato and water or stock to the bowl, place the Varoma dish and lid on top, to cook the potato for 10 minutes and then add the cauliflower in the Varoma tray for the last 5 minutes. Both should be almost done in a total of 15 mins / Varoma / speed 2 while the sauce reduces to a thickish paste. Set the Varoma aside to continue the sauce.
Add the ground coriander, garam masala, chilli and cumin to the tomato sauce and mix 30 sec / speed 3
Tip the par-cooked potatoes, cauliflower (from Varoma) and peas into Thermomix bowl and mix 5 min / 100C / reverse / speed 1 to gently to coat all the veg completely and so they are just tender.
Season with salt to taste.
Garnish with fresh coriander.
Tip
Delicious made with fresh Garam Masala, this recipe was adapted for Thermomix from a recipe by Quinces and Kale.
Make ahead and keep hot in the Thermoserver while you make nutty steamed brown rice to serve with this.
Vegetable Stock concentrate can be made without salt or oil. Just store it in iceblock trays in the freezer. With a lower salt concentration, more stock can be used to improve the flavour balance.
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
Absolutely delicious! Everyone loved it.
I served it with Coyo natural yoghurt and coriander. Delish.
Only tip is to dice potatoes small so they cook quickly.
Thank you for sharing this quick, nutritious recipe. Thanks
Delicious recipe. Made a couple of times and both turned out perfect. Delicious with some Greek yoghurt and naan bread! Highly recommend.
We love this dish! My husband is from India and he found this receipe very authentic. Thank you!
Cauliflower broke up once placed in thermomix bowl so not the nicest looking dish. Tastes good though.
Excellent!
Used a tin of chick peas instead of peas.
A sensational dish, thank you for sharing
Delicious!
I used sweet potato, left out the peas and (accidently) left out the tumeric and it was still a great flavour. This will be become a family regular. Very impressed, thanks for a wonderful vegan recipe.
This is delicious. Ive made it two times and both were a hit with the whole family. Second time I only had sweet potato so used that and it was fine, also added 1/2 can chickpeas when i added the peas. Sooo good
Thank you for taking the time to comment Those of us eating whole food plant based* avoid all added oils - see link below - which is why we saute in stock (or water, wine, fruit juice etc) Good on you for persevering with your large cauli! Inserting the butterfly before adding the veges is another way of making sure all the veges cook if the quantity is larger. You can also steam them for a few minutes longer too.*http://www.wholefoodsplantbasedhealth.com.au/no-oil/
Anni Turnbull
Yum! Skipped the tablespoons of liquid stock and used olive oil for sautéing the onions and garlic. My half cauliflower was quite big so I had trouble closing the lid so it didn't steam that well so I decided to cook it in the sauce for an extra 5 minutes. When I put the veg in the sauce it was full to the brim so it was overloaded and the veg didn't cook through that well - my bad! Other than tad crunchy veg, this is absolutely delicious. I will make it again and will consider cooking the veg in the sauce for 20 minutes. Thanks for sharing!
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