Preparation time
15min
Total time
1h 15min
Portion
4
person(s)
Level
medium
Ingredients
Sauce
- 1 level tbsp coconut oil
- 2 cloves garlic clove, Grated
- 1 piece onion, one onion chopped
- 1 level teaspoons ground turmeric
- 1 level tbsp ginger, stem, Grated
- 0.5 level teaspoons cayenne pepper
- 320 grams coconut milk
- 3 can water, Use coconut milk can
- 1 stick cinnamon quill
- 250 gram ground almonds
- 1 portions lemon, Zest and juice
- 2 pinch salt
Spice
- 1 level teaspoons cumin seed, ground
- 1 level teaspoons ground cinnamon
- 1 level teaspoons ground nutmeg
- 1 level teaspoons ground tumeric
Stew
- 1 level tbsp coconut oil
- 1 --- onion, one onion chopped
- 3 portion eggplant, 3 medium, cubed
- 4 cloves garlic clove, Grated
- 1 --- green capsicum, 1 capsicum diced finely
- 55 --- ml, orange juice, freshly squeezed
- 1 cans Canned Chickpeas
- 225 gram cashew nut, roasted, unsalted
- 250 grams dates, chopped
- 250 gram apricot, dried unsulphured, chopped
- 2 tomatoes, diced
- 350 gram pessato
- 1 level tbsp lemon juice
- 2 level tbsp fresh coriander, chopped
- 2 pinches salt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Cashews
If roasting cashews, preheat the oven to 180°C. place in oven for 5 minutes, Stir and place in oven for another 3 min. Remove from oven - Almond sauce
Place onion and coconut oil in
"Closed lid" 
"Counter-clockwise operation" 100°C , 5min, speed1
Add garlic and ginger
100°C , 2min, speed1
Add Spice mix
0°C , 40sec, speed1
Add Coconut milk, Water and Cinnamon quill
100°C , 15min, speed1
Remove Cinnamon quill
REMOVE mixture and put aside to cool down but first stir by hand the Ground almonds, lemon+Zest and salt
Rinse and Dry"Closed lid" - Stew
Place onion and coconut oil in
100°C , 5min, speed1
Add garlic
100°C , 2min, speed1
Add Green pepper, orange juice
100°C , 10min, speed 1
Add can chickpeas, tomato Pessato, chopped eggplant, lemon juice, coriander, salt, apricots, dates, diced tomatoes
100°C , 20min, speed1
Remove the Stew into serving bowl
Rince and dry"Closed lid"
Top with coconut-almond sauce, roasted cashews and service with rice/couscous/quinoa
Roasted Cashews and Almond sauce
Tip
Make the Sauce the night before for extra flavour
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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Comments
The flavours in this were wonderful. I did find the recipe almost impossible to follow, and mine certainly didn't look like the picture. Mine was more mushed up, very little sign of the chickpeas or the capsicum, even though I missed out the cooking stage after adding the capsicum. I wondered if perhaps it should have all been assembled, then baked in the oven. I only added 1 quite large eggplant, and my bowl was full - I struggled to get the lid on, so it was way past the maximum line.
It was quite an expensive recipe, with 250g ground almonds, 250g dates and 250g of apricots, but the flavours were worth it - for the fruit. It did make a large quantity. It would easily feed 6 or 8. I wasn't sure about the gritty texture of the almonds in the sauce, and would have preferred a smooth sauce.
I'm going to print out the recipe, then work really hard to make some sense of it so that next time I can get it looking more like the picture. Great flavours.