Preparation time
0min
Total time
0min
Portion
4
portion(s)
Level
--
Ingredients
Chickpea Curry
- 1 --- onion
- 3 teaspoons Minced Ginger
- 3 teaspoons Minced garlic
- 50 grams water
- 1 teaspoon cumin seed, ground
- 1 teaspoon ground tumeric
- 1 teaspoon chilli flake, dried
- 1 teaspoon salt
- 400 grams canned tomatoes
- 0.5 teaspoon Coconut sugar
- 50 grams dried lentils
- 65 grams coconut milk
- 125 grams liquid vegetable stock
- 400 grams Canned Chickpeas, drained
- 1 tablespoon lemon juice
- 180 grams zucchini, diced
- 65 grams fresh mushrooms, diced
- 50 grams fresh spinach leaves, or leafy green of choice
- --- coconut milk, to serve
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add onion (cut into quarters), ginger, garlic and water. Mix 6 seconds Speed 6. Scrape down sides. Cook with MC off 5 minutes, Varoma, Speed 2.
Add cumin, tumeric, chilli and salt. Cook 2 minutes, Varoma, Speed 0.5.
Add tomatoes, coconut sugar, lentils, coconut milk and stock. Cook 15 minutes, 90'c, Speed 1.
Add drained chickpeas, lemon juice, zucchini and mushrooms. Cook 10 minutes, 100'c, Speed 1, Reverse.
Add spinach or other leafy greens and combine 15 seconds, Speed 2, Reverse with spatula through the lid stirring to combine.
Serve with a drizzle of coconut milk or cream.
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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Comments
Kids are loving it! Thanks!
Very nice. I just added a bit more of the vegetables. Thank you.
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