Ingredients
Curry
- thumb sized piece of ginger, peeled
- 1-2 cloves garlic, peeled
- 40 g coconut oil (or olive oil)
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1 tsp chilli flakes, or 1-2 fresh chillies as desired
- Curry Leaves, 10-12
- 1 tsp ground cumin
- 1 tsp Ground Coriander
- 1 tsp turmeric
- 1 red onion, halved and thickly sliced
- Approx 1 kg of seasonal vegetables e.g
- Carrot, sliced approx 1/2 cm
- Corn on the cob, sliced in 1-2 cm rounds
- Zucchini (Courgette), sliced into 1-2 cm half moons
- Kohlrabi or turnip, sliced into 1-2 cm cubes
- Radishes, trimmed and used whole or cut in half if large
- Button mushrooms, cleaned and used whole or halved
- 1/2-1 tsp salt or 1/2 to 1 tbs of tamari (wheat free soy sauce)
- 1 Kaffir lime leaf, or a squeeze of lemon juice
- Small handful of sultanas - optional
- 1 can chopped tomatoes
- 200 g coconut cream
Mango Chutney
- 1 ripe mango, all flesh removed and roughly diced
- 50 g water
- 2 cardamon pods
- 2 whole cloves
- 1/4 tsp salt
- 1 tsp lemon juice
- 1/2 tsp dried chilli flakes
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger/1 tsp fresh chopped ginger
- 1/2 tsp nigella seeds (onion seeds), optional
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I'm cooking this todayRecipe's preparation
Chop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger)
Heat coconut oil on varoma temp for 1 min, then add mustard and fenugreek seeds (and chilli flakes if using), on varoma, 2 mins, speed 2
Set timer for 8 mins on 100 degrees for the next 3 stages
Add garlic/ginger and curry leaves, 1 min, reverse, speed 1-2
Add onionsand ground spices, 2 mins, reverse, speed 1-2
Add vegetables except corn, 5 mins, reverse speed 1-2
(If the veg are up to the 2 Litre line you have too much)
Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1
Place all ingredients in Thermomix bowl
Cook on 90 degrees for 6 mins, reverse, speed 1
Allow to rest and cool to serve
Curry
Mango Chutney
Tip
Make the chutney before the curry!!
100g basmati rice per person (Approx 1 MC of dry rice)
Rest curry in a thermoserverwhile cooking basmati rice in the thermomix basket.(Alternatively cook rice on the stove top while curry cooking in thermomix)1 portion of mango chutney per 2-4 people (depends how much you love ya chutney!!)
Serve with pappadumsand as an extra special addition, some natural yoghurt mixed with chopped mint and cucumber which will cool your mouth if you make a hot one!
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
I made the curry! I should have made it sooner because it is absolutely delicious!
I just made the chutney and was really impressed with it! Much better than store bought and no added sugar. I found it was still a bit runny after 6 minutes, so I increased the temp to 100 and cooked it for another 10 minutes. The runnyness could have resulted from me using frozen mango - I used around 300g which seems to be about the right amount - about 4 generous serves.
This was really nice! I used pumpkin, zucchini, sweet potato, carrot, corn and English spinach, and left out all the chilli powders (I have a 3 year old with very sensitive taste buds for chilli, alas!).
The mango chutney added something lovely, and searching for the sultanas in his dinner meant that the 3 year old actually ate some!
Would love to try it again with a bit of heat....not for a while, I guess.
Sorry I miessed this question - typo is fixed
Kristine Miles
www.kristinemiles.com
Hello, how much ginger goes in the curry. There seems to be a typo and the quantity is not visible. Thanks
Yummy! Thanks
Yummy! Thank you!
This was delicious! I also added a tin of lentils and a spoon of veggie stock from the EDC. Thanks for a great recipe! I will definately be making this again.
Loved this recipe!
Looks good
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