Ingredients
Coconut Milk
- 1 litre filtered water
- 120 g Shredded coconut
Curry
- 1/4 onion
- 2 clove garlic, peeled
- 2 stalks Lemon grass, white part only
- 5 coriander roots washed
- 1 tsp paprika
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp black pepper, freshly ground
- 1 chilli, add more or less depending on your tastes
- 1/4 onion
- 2 stalk Celery, roughly chopped, 3cm
- 2 carrots, roughly chopped, 3cm
- 1 Capsicum, chopped to 2cm pieces
- 1 medium zucchini, chopped to 2cm pieces
- 300 g coconut milk
- 200 g filtered water
- 1 tbsp tamari
- 1 tbsp Rice malt syrup
- 2 tbsp sesame seeds, toasted
- 2 tbsp Shredded coconut, toasted
- 100 g Brocoli, largely sliced
- 1 package brown vermicelli rice noodles, cooked as per packet
- 1/4 --- purple cabbage, thinly sliced
- coriander leaves
- sesame oil
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Add water and coconut to mixing bowl and gently heat 70/7mins/sp1 Gradually build up speed to blend 40-60 sec/sp 10
Remove from mixing bowl at set aside
Add 1/4 onion, garlic, lemon grass, coriander roots, paprika, coriander seeds, cumin seeds, black pepper and chili and blend sp 7/3secs scrape down sides and repeat blending and scrape 4 times. Add some olive oil here if you need to.
Add the other 1/4 onion, celery and carrot and chop sp 6/ 3 secs
Saute 80/5mins/sp
"Gentle stir setting" Add capsicum, zucchini, brocoli, cocnut milk, water, tamari and rice malt syrup and cook 80/10mins
"Counter-clockwise operation" /sp"Gentle stir setting" scrape sides and serve with sliced cabbage, corainder, noodles, toasted coconut and sesame seeds. I also drizzled individual dishes with a little sesame oil
To Prepare Coconut Milk
For the Curry
Thermomix Model
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Recipe is created forTM 31
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Comments
yum might have to try your recipe!!! thanks
Yum, this was absolutely delicious! I used mushrooms instead of carrot and added some spring onion and tomato wedges at the end. Also added all the veggies in one step (didnt use thermie to chop them) and cooked for 8 mins at 100 degrees. I used a tin of coconut cream instead of making the coconut milk at the start and used a tablespoon of veg stock paste instead of soy sauce as we are soy free. Soooo yummy, I will be making this regularly. Thanks so much!
I really hope you try it again....it was a hit in my house.
Haha never mind! I added some store bought massaman paste to balance the flavour and cornflour to thicken it. ☺
Oh my gosh, thats terrible that your dish had no flavour. I checked my recipe and saw that I didnt put in to remove the cocnut milk before moving on to the curry part of the recipe...Whoops!!! In the actual curry list it says to only use 300g of the prepped coconut milk. The rest can be stored in the fridge for next time. My dish was delicous and full of flavour.
Mourning my veggies
so bland. It tastes like steamed veggies floating in coconut milk with gross grated bits of carrot clinging to everything. Cant taste any of the spices. Sorry to be so harsh but I wish someone had warned me before I wasted my ingredients.
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