Ingredients
Nutty chickpea and sweet potato curry - kid friendly
- 1 onion, Quartered
- 3 cloves garlic
- 30 grams olive oil
- 1 tablespoon garam masala
- 1 teaspoon ginger
- 1 teaspoon paprika
- 1 tablespoon Vegetable stock paste
- 1 can Tinned tomatoes
- 270 grams coconut milk, (Medium sized can)
- 2-3 heaped tablespoons Peanut Butter
- 450 grams sweet potato, Cut into small cubes
- 2 cans Chickpeas, Drained and rinsed
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place onion and garlic into TMX bowl. Chop 8 seconds, speed 6.
Scrape down sides, add oil and spices.
Saute 3 minutes, 100 degrees, speed 1. - Add vegetable stock, tinned tomatoes, coconut milk and peanut butter.
Mix for 10 seconds, speed 4. - Insert butterfly and add cubed sweet potato.
Add water until all ingredients are covered.
Cook 40 mins, 100 degrees, speed
"Gentle stir setting" . - Add chickpeas and 170mL of extra water.
Cook for a further 20 minutes, 100 degrees, speed"Gentle stir setting" . - Serve with steamed rice and a dollop of natural yoghurt.
Tip
This recipe was adapted from The Lemon Bowl, with a few changes to replace the spice for more child-friendly flavours.
https://thelemonbowl.com/crock-pot-slow-cooker-vegetarian-chickpea-curry/
Although not very appetising in my photos, it is really tasty and a great dish for the freezer - it makes two meals for my family of four (kids are 3 and 1), served with rice and/or naan.
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.
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