Preparation time
30min
Total time
30min
Portion
4
person(s)
Level
easy
Ingredients
Chickpea and cauliflower curry
- 2 teaspoons garlic paste
- 1 onion
- 20 g coconut oil
- 3 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 1 teaspoons garam masala
- 200 g tomatoes, diced
- 200 g coconut milk
- 400 g Canned Chickpeas, drained
Accessories you need
-
Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
"Blend" Chop Speed 7 / 3 seconds. Scrape down sides.- Add coconut oil (20g), curry powder (3 tsp), turmeric (1/2 tsp) and garam masala (1 tsp) to the bowl.
"Slow Cooking" Program 5 minutes / 110C* / Speed 2. - Add tomatoes (200g) and coconut milk (200g) to the bowl.
- Add the chickpeas (400g tin) and cauliflower (340g) to the internal steaming basket. Set the basket in place. Program 18 minutes / 100C / Speed 2, measuring cap on."Blend"
- Once finished cooking, remove the internal steaming basket with the machine’s spatula. Pour chickpeas and cauliflower into a serving dish, then pour sauce over the top. Mix to combine.
- Serve with rice and naan bread.
Place garlic cloves (2) and onion (1) into the bowl
Tip
Author: The 4 Blades
Thermomix Model
-
Recipe is created forTM 6
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.
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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