Ingredients
Vegetable & Cashews with Coconut Satay Sauce and Coconut Rice
- 3-4 garlic cloves
- 4 cm fresh ginger
- 2 tbsp tamari or soy sauce
- dash sesame oil
- 400 g coconut cream, approx. 1 can
- water
- basmati rice, Approx 1 cup for up to 6 portions
- sliced vegetables, see tip section for my suggestions
- sesame seeds
- cashew nuts, raw
- 1 fresh chilli, Optional
- fresh coriander, Optional
- handful of flat leaf parsley, fresh
- 1 tsp Rapadura or Raw Sugar, optional
- 1 tbsp Veg Stock Paste
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place garlic and ginger into mixing bowl and chop 5 sec/speed 7.
Scrape out of mixing bowl (using spatula). Add sesame oil & tamari to bowl and combine 3 sec/speed 5. Set aside.
Do not wash the mixing bowl. - Weigh coconut cream in the mixing bowl and add water up to 1100g.
- Add rice to simmering basket & rinse.
Place basket into mixing bowl and put lid in place
"Closed lid" - Put Varoma into position and spread firm veges out evenly within the tray to enable holes for the steam to come through. Pour some of the sesame/tamari dressing over the veges in the varoma and stir to cover (do this on top of the lid so any excess drops into the rice).
Leave softer vegetables (like capsicum, shallots, snow peas etc) until the end as they have a shorter cooking time.
Steam 10 min/Varoma temp/speed 2. - Add softer veges to the varoma ensuring there are holes for steam to come through. Add a handful of cashews & sesame seeds. Add remaining dressing & stir to combine.
Steam 10 min/Varoma temp/speed 2.
Check veges & remove rice.
Once cooked, remove Varoma tray and place rice & vege in a thermoserver to keep warm whilst you finish the sauce. - To the mixing bowl (with coconut cream etc still in there) add a handful of cashews, chilli, coriander / parsley, 2 garlic cloves, 2cm piece of ginger, couple more tbsp of soy / tamari sauce and vege stock paste.
Blend 1 min/speed 9.
If the sauce is too runny, add 1 tbs of cornflour and combine 10 secs/speed 5. Add 1 tbs each time until desired consistency is reached. - Serve immediately - rice and vegetables with sauce drizzled on top.
Method
Tip
My suggestion for the vegetables to use are:- thin wedges of onion-
2 celery sticks, leaves removed & thinly sliced-
2 carrots, thinly sliced-
broccoli, cut into small pieces-
green beans-
chinese cabbage, thinly sliced
bok choy, thinly sliced-
red / green capsicum, thinly sliced-
snow peas- shallots, thinly sliced
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.
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