Ingredients
Pumpkin & Chickpea Curry
- Fresh Corriander, handful or to taste
- 1 brown onion, peeled & halved
- 2 cloves garlic
- 20ml coconut oil
- 2.5 teaspoons ground cumin
- 1.5 teaspoons garam masala (EDC)
- 1.5 tablespoons vegetable stock concentrate
- 400g can tomato pieces
- 550g butternut pumpkin, peeled & cut into 3cm cubes
- 400g can Chickpeas, drained
(Or 500gms diced potato and 500 gm of diced raw chicken)
1/2 can of water rinsed from the tomatoes
- .5 can water, Rinsed from tomatoes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place corriander into TM bowl and chop 2secs/speed 7. Set aside.
Place onion & garlic into TM bowl and chop 2secs/speed 5.
Add oil, cumin & garam masala & saute for 3 mins/varoma/speed 1.
Add vegetable stock, tomatoes & pumpkin (or chicken and potato) & cook 15 mins/varoma/reverse/soft speed with MC removed.
Add chickpeas & cook further 5 mins/100 deg/reverse/soft speed.
Place into Thermoserver, stir through chopped corriander.
Tip
Cooled curry can be frozen in an airtight container for up to 1 month
Use as a side dish with meat or fish.
Serve with steamed rice or quinoa & a dollop of plain yoghurt
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
Disappointed with this one. Found the flavours a little bland & sauce was very watery. Unfortunate. Did mine with chicken & the meat was tender though