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
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Butterfly
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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.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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