- TM 5
Ingredients
Rainbow Medley
- 1 large zucchini (or 2 small), - spiralised or cut into thin strips
- 1 red capsicum, - cut into thin strips
- 1 large handful red cabbage, - cut into small strips
- 1 carrot, - julienned
- 6-8 snow peas, - cut into small pieces
- 6-8 baby corn pieces, - cut into small pieces
- 1 young Thai coconut (flesh), - cut into thin strips (reserve coconut water for Laksa Sauce)
- 1/2 - 1 tsp himalayan pink salt
Laksa Sauce
- 1 young Thai coconut (flesh and coconut water)
- 1 quantity coconut water from coconut used in Rainbow Medley
- 1 stalk lemongrass (white part only), - chopped into small pieces
- 3 cm piece of turmeric (or 1 tsp ground turmeric)
- 2 cm piece of ginger
- 1 clove garlic
- 1 large red chilli
- 4 Kaffir lime leaves, - remove stalk
- 1 shallot, - peeled
- 3 sprigs coriander
- 30 g cashews,raw
- 1 1/2 tbsp tamari
- 2/3 tsp himalayan pink salt
- 1 pinch black pepper
- 500 g water, - filtered if available
- 30 g coconut oil, - approx 1.5 tbsp
Garnish
- 4 sprigs coriander leaves, roughly chopped
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I'm cooking this todayRecipe's preparation
Place spiralised zucchini into a large bowl and season with salt. Squeeze out excess water after 5 minutes.
Place all remaining ingredients for rainbow medley into the same bowl with the zucchini and season with salt to taste.
Place lemongrass, turmeric, ginger, garlic, chilli, kaffir lime leaves, shallot and coriander into TM bowl and chop for 7 sec, speed 7, scraping down sides and repeating if necessary.
Add to TM bowl the coconut flesh from 1 coconut and chop 10 sec, speed 5.
Add to TM bowl the coconut water from both coconuts, cashews, tamari, salt and pepper. Blend 45 sec, speed 9 or until smooth.
Add to TM bowl the water and coconut oil. Heat 5-6 min, 45 degrees C, speed 1 until thoroughly mixed and warm.
Pour Laksa Sauce over Rainbow Medley vegetables in large bowl or serving dish and mix through before garnishing with coriander leaves and serving.
Enjoy!
Rainbow Medley
Laksa Sauce
Tip
Take vegetables out of the fridge a bit earlier so they come to room temperature before preparing dish.
To save time, the capsicum, carrot and cabbage can be chopped in the Thermomix bowl for 3-4 sec, speed 4.5 rather than chopping into strips or being julienned.
Celtic sea salt can be used instead of Himalayan pink salt.
This recipe was created by Kenn Chia of Butter Mafia and Jolanta Baldasso of Thermomixing in the Raw, in conjuction with Ann Musat.
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
Yummy flavours.
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