Ingredients
Curry
- 2 cloves garlic
- 1 brown onion
- 10 gr Ginger, peeled
- 20 gr oil
- 1 zucchini
- 2 carrots, small
- 2 potatoes, finely diced
- 400 gr tin diced tomatoes
- 250 gr veggi stock
- 420 gr tinned chickpeas
- 1 cup frozen peas
- 1 cup baby spinach
- chopped parsley
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place garlic, onion and ginger in TM: chop 3-5 sec speed 4. Scrape down.
2. Add oil: cook 3 min 100ºC/ 3 min/speed 1
"Counter-clockwise operation" . 3. Add zucchini and carrots: chop 2-3 secs speed 4.
4. Add potatoes, tomatoes and stock: cook 20 min 100ºC/ 20 min/speed 1
"Counter-clockwise operation" . 5. Add chickpeas and peas: cook 100ºC /3 min/speed 1
"Counter-clockwise operation" .6. Stir in baby spinach and let stand 5 mins.
7. Serve with boiled rice garnished with chopped parsley.
Method:
Tip
Can use veggie stock paste: 250 gr of water and 1 tbsp stock.
This is quite mild, but very tasty.
Try left-overs in pies!
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
There’s no curry spice in this recipe. What did you all do to get that?
Love this recipe, super easy and really yummy
Yum, love this
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