Main dishes - vegetarian

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Preparation time
0min
Total time
0min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2016/01/23
changed: 2020/08/04
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Ingredients

Tikka Paste

  • 40 g coriander seeds
  • 40 g cumin seeds
  • 10 g dried red chillies
  • 50 g coriander, Washed thoroughly and left to dry on a towel
  • 10 g garlic cloves, peeled
  • 100 g ginger, Sliced in 2mm coins along the lines on the skin
  • 200 g olive oil
  • 100 g water
  • 100 g lemon juice
  • 1 heaped teaspoon ground tumeric
  • 30 g salt
  • 50 g Dried Onions
  • 140 g Tomato purée (passata)

Butter Chicken-pea

  • 40 g Nuttelex or other dairy free spread
  • 150 g onions
  • 2 Fresh Green Chillies, Keep the seeds if you like next level heat
  • 20 g ginger, sliced along the lines on the skin into 2mm coins
  • 2 cloves garlic
  • 10 g fresh coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons Ground Coriander
  • 1/2 teaspoon tumeric
  • 1 teaspoon salt
  • 100 g water
  • 70 g tomato puree
  • 500 g coconut cream
  • 100 g red lentils
  • 200 g Tikka paste
  • 800 g 2 x cans of chickpeas (drained)
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Recipe's preparation

    Tikka Paste
  1. 1. Weigh coriander seeds, cumin and dried red chillies into TM bowl. Heat 5 minutes/Varoma temperature/Speed 1.

    2. Grind 1 minute/Speed 8.

    3. Add fresh coriander, garlic, ginger and olive oil to TM bowl. Blend 1 minute/Speed 10. Scrape down the lid and sides of the TM bowl with the spatula.

    4. Add remaining ingredients. Cook 40-60 minutes/80C/Speed 2. When the paste is cooked, a lovely red sheen of oil should be starting to show on the surface. Using a sterilized spoon, spoon the paste into sterilized jars, pouring a little more olive oil if necessary to submerge the paste. Cover the jars with sterilized lids and keep in the fridge. Top up with a little more oil after each use so the paste stays submerged under the oil. This helps to preserve it and will keep for 6 weeks this way.
    2. Butter chicken-pea
  2. Heat the nuttelex 1 minute/Varoma temperature/Speed 1.
  3. Add onions, chillies, ginger, fresh coriander and garlic. Mince 10 seconds/Speed 5.
  4. Scrape down the sides and lid of the TM bowl with the spatula. Cook 5 minutes/Varoma temperature/Speed 2/Measuring Cup OFF
  5. Closed lid"Closed lid" Avoiding the blade unit, add dry spices and salt. Cook 3 minutes Varoma temperature/Speed 2/Measuring Cup ON.
  6. Gentle stir setting"Gentle stir setting" Add the water. Cook 5 minutes/Varoma temperature/Speed 1.
  7. Closed lid"Closed lid" Add tikka paste, lentils, tomato puree and 250g water. Cook 30 minutes/100C/Speed Spoon/Reverse Blade DirectionCounter-clockwise operation"Counter-clockwise operation" . Taste and add more salt if necessary.
  8. Add chickpeas, coconut cream and stir 30 seconds/speed 1/reverse blade.
  9. Serve with rice

Tip

For Indian food lovers, this recipe is taken from the Thermomix 'Fast and Easy Indian Cooking'

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

Recipe's categories:
Indian Buffet Everyday Gift Dinner Main course Lactose free Non-dairy Meat dish Sauce

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Vegan Clone of Tikka Paste & Butter Chicken
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