Ingredients
Pumpkin, sweet potato & Chickpea Curry
- 30 g Almonds or Cashews
- fresh coriander, handful or to taste
- 1 brown onion, peeled & halved
- 2 cloves garlic, peeled
- 20 g coconut oil
- 2.5 teaspoons ground cumin
- 1.5 teaspoons garam masala (EDC)
- 1.5 tablespoons vegetable stock concentrate
- 350 g butternut pumpkin, peeled & cut into 3cm cubes
- 200 g sweet potato, peeled & cut into 3cm cubes
- 400g can diced tomatoes
- 400g can Chickpeas, rinsed & drained
- Baby Spinach Leaves, to taste
- 50 g water
- 1/2 teaspoon curry powder, (optional)
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place coriander into TM bowl and chop 2secs/speed 7. Set aside.
Place nuts into TM bowl and chop 10 secs/speed 9 until fine. Set aside.
Place spinach leaves (if using) in thermoserver.
Place onion & garlic into TM bowl and chop 2secs/speed 5.
Scrape down the sides of bowl with spatula
Add coconut oil, cumin, garam masala, curry powder (if using) & saute for 3 mins/varoma/speed 1.
Add vegetable stock paste, tomatoes, reserved nuts, water, sweet potato & pumpkin & cook for 12 mins/varoma/speed 1
"Counter-clockwise operation" with MC removed & simmering basket on top to prevent splashes.Add chickpeas & cook further 4 mins/100 deg/
"Counter-clockwise operation" /speed 0.5.Place into Thermoserver with spinach, add chopped coriander. Stir gently to combine prior to serving.
Tip
Cooled curry can be frozen in an airtight container for up to 1 month
Use as a side dish with meat or fish.
Serve with steamed rice or cauliflower rice & a dollop of plain yoghurt (sprinkle with toasted nuts & seeds if desired)
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of 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.
Comments
Really really good, added ginger and used potatoes as thats what i had available. Cooked potatoes with chickpeas for 20 minutes as i cut my potatoes in quater size everything was cooked well. Also used 400 grams of passata instead of tinned tomatoes. No coriander but still got the goodness of greens in from the spinach.
A very healthy and tasty recipe. Will be a regular from now on, thanks.
LynJC: Hi Lyn freezes well.
Great curry. You could add whatever vegetables you had. I cooked my mine for an extra 3 minutes as the potato was not fully cooked. Will make again.
This is really good. Thank you for sharing.
Loved this, just perfect with no need to change a thing
Delicious. This is easy, quick and goes with a range. I enjoy with baked lamb chops, cauliflower rice and yoghurt on top. Thanks for sharing 😍
Delicious. Thank you for sharing.
Very tasty. We didn't have pumpkin but just added more sweet potato and it still tasted great.
Love this curry! The consistency is perfect and it's not oily. Thanks for sharing!
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