Ingredients
Vegan coconut chickpea curry
- 3 centimetre ginger, Peeled
- 3 cloves garlic
- 1 onion, Peeled, quartered
- 1 chilli, Roughly chopped
- 1 Capsicum, Roughly chopped
- 25 g olive oil
- 1.5 teaspoons cumin
- 1.5 teaspoons paprika
- 1.5 teaspoons tumeric
- 200 g pumpkin, Diced
- 200 g eggplant, Diced
- 1 teaspoon sugar
- 3 tbsp soy sauce
- 270g can coconut cream
- 400g can Chickpeas, Rinsed, drained
- 200 g Peas or snowpeas
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. Place ginger in bowl. Chop for 5 seconds on speed 7.
2. Add garlic, onion, chilli and capsicum. Chop for 3 seconds on speed 7. Scrape sides
3. Add oil and dry spices. Saute on varoma for 5 mins, speed 1.
4. Add pumpkin, eggplant and sugar. Cook on varoma for 5 minutes,
"Counter-clockwise operation" 
"Gentle stir setting" with lid off.
5. Add soy sauce and coconut cream. Cook on 100 degrees for 15 minutes"Counter-clockwise operation" "Gentle stir setting" with lid off. (Place simmer basket on top to prevent splatters).
6. Stir in chickpeas and peas for 1 minute"Counter-clockwise operation" "Gentle stir setting"
Serve with rice.
Thermomix Model
-
Recipe is created forTM 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.
Comments
Fantastic flavours. Everyone enjoyed it. Thank you
this recepy is amazing!! i can only recommend it!! i used potatoe instead of pumkin - it was delicious.
thank you for sharing
My family loved it! We swapped eggplant for zucchini. It freezes well too
This was excellent and fed 5 of us with some left, tasty and not too spicy, but add another chilli if you like extra heat. We all enjoyed it and will make it again.
Thanks heaps for this. Perfect antidote to heavy Christmas fare.
When tasting during the making, I wasn't terribly impressed. A bit bitter, but, the next day the flavours mellowed & it was delicious.
My notes:- more chilli. Cut, salt and 'sweat' eggplant before putting in. I doubled recipe and cooked in orange pot, pumpkin first, then as per recipe.
I accompanied this with cauliflower rice - quick, easy and delish!
Are you sure to delete this comment ?