thumbnail image 1
thumbnail image 1
Preparation time
5min
Total time
35min
Portion
4 portion(s)
Level
easy
  • TM 31
published: 2015/05/17
changed: 2017/08/29

Ingredients

Vegetables

  • 3 potatoes, in bite sized pieces
  • 1/2 cauliflower, in small florets
  • 150 g frozen peas

Curry Sauce

  • 2 - 3 cm knob of ginger
  • 6 cloves garlic
  • 1 large onion, quartered
  • 2 tbsp Liquid stock + 1 extra tbs
  • 1 tsp turmeric
  • 100 g liquid stock, made with 0.5 tsp vege stock concentrate
  • 300 g tomato puree or 2-3 large diced tomatoes
  • 2 tsp Ground Coriander
  • 1 tsp garam masala
  • 1/2 tsp ground red chilli, or more to taste
  • 1 tsp ground cummin
  • salt
  • 4 sprig fresh coriander, to garnish

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

  1. Place potato in the Varoma dish and cauliflower in the Varoma Tray. Set aside

  2. Chop ginger and garlic finely in the Thermomix bowl 10 sec/speed 7 then set aside in a small bowl

  3. Add onion to Thermomix bowl and chop 3 sec/ speed 5. Scrape down sides of bowl

  4. Add 2tbs stock and turmeric and saute 5 min / Varoma / spd 1

  5. Return the ginger, garlic and the extra 1 tbs stock to bowl and continue to saute for another 2 minutes / Varoma / speed1.

  6. Add the tomato and water or stock to the bowl, place the Varoma dish and lid on top, to cook the potato for 10 minutes and then add the cauliflower in the Varoma tray for the last 5 minutes. Both should be almost done in a total of 15 mins / Varoma / speed 2 while the sauce reduces to a thickish paste. Set the Varoma aside to continue the sauce.

  7. Add the ground coriander, garam masala, chilli and cumin to the tomato sauce and mix 30 sec / speed 3

  8. Tip the par-cooked potatoes, cauliflower (from Varoma) and peas into Thermomix bowl and mix 5 min / 100C / reverse / speed 1 to gently to coat all the veg completely and so they are just tender.

  9. Season with salt to taste.

     

  10. Garnish with fresh coriander

Tip

Delicious made with fresh Garam Masala, this recipe was adapted for Thermomix from a recipe by Quinces and Kale.

Make ahead and keep hot in the Thermoserver while you make nutty steamed brown rice to serve with this.

Vegetable Stock concentrate can be made without salt or oil. Just store it in iceblock trays in the freezer. With a lower salt concentration, more stock can be used to improve the flavour balance.

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:

Print recipe

Aloo Ghobi with Potato and Cauliflower - Vegan, Whole Food Plant Based

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Comments

  • 23. August 2021 - 09:03
    5.0

    Absolutely delicious! Everyone loved it.
    I served it with Coyo natural yoghurt and coriander. Delish.
    Only tip is to dice potatoes small so they cook quickly.
    Thank you for sharing this quick, nutritious recipe. Thanks

  • 21. January 2020 - 19:46
    5.0

    Delicious recipe. Made a couple of times and both turned out perfect. Delicious with some Greek yoghurt and naan bread! Highly recommend.

  • 11. January 2018 - 11:58
    5.0

    We love this dish! My husband is from India and he found this receipe very authentic. Thank you!

  • 16. August 2017 - 20:58
    4.0

    Cauliflower broke up once placed in thermomix bowl so not the nicest looking dish. Tastes good though.

  • 11. June 2017 - 17:22
    5.0

    Excellent!

    Used a tin of chick peas instead of peas.

  • 21. January 2017 - 16:18

    A sensational dish, thank you for sharing

  • 20. November 2016 - 08:26
    5.0

    Delicious!

    I used sweet potato, left out the peas and (accidently) left out the tumeric and it was still a great flavour. This will be become a family regular. Very impressed, thanks for a wonderful vegan recipe. 

  • 2. August 2016 - 20:31
    5.0

    This is delicious. Ive made it two times and both were a hit with the whole family. Second time I only had sweet potato so used that and it was fine, also added 1/2 can chickpeas when i added the peas. Sooo good

  • 30. April 2016 - 19:50

    Thank you for taking the time to comment Those of us eating whole food plant based* avoid all added oils - see link below - which is why we saute in stock (or water, wine, fruit juice etc) Good on you for persevering with your large cauli! Inserting the butterfly before adding the veges is another way of making sure all the veges cook if the quantity is larger. You can also steam them for a few minutes longer too.*http://www.wholefoodsplantbasedhealth.com.au/no-oil/

    Anni Turnbull


  • 30. April 2016 - 18:50
    4.0

    Yum!  Skipped the tablespoons of liquid stock and used olive oil for sautéing the onions and garlic.  My half cauliflower was quite big so I had trouble closing the lid so it didn't steam that well so I decided to cook it in the sauce for an extra 5 minutes.  When I put the veg in the sauce it was full to the brim so it was overloaded and the veg didn't cook through that well - my bad!  Other than tad crunchy veg, this is absolutely delicious.  I will make it again and will consider cooking the veg in the sauce for 20 minutes.  Thanks for sharing!

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