Preparation time
5min
Total time
35min
Portion
0
portion(s)
Level
easy
Ingredients
- 3 onions, peeled and quartered
- 4 garlic cloves
- 5 cm fresh ginger, peeled and quartered
- 50 g oil
- 1 tsp cumin seeds
- 1/2 tsp cayenne pepper
- 1 tsp tumeric
- 1 tsp garam masala
- 1 can Whole peeled tomatoes or 4 fresh (very ripe) roma tomatoes halved
- 2 cans chick peas, tinned
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1 Place onions, garlic and ginger in TM bowl. Pulse Turbo button several times until thoroughly chopped. Scrape down sides.
2 Add oil and cumin seed to TM bowl. Cook 10 minutes/100 degrees/speed 2.
3 Add all remaining ingredients EXCEPT chick peas. Cook 10 minutes/100 degrees/speed 2.
4 Add chick peas cook 10 minutes/100 degrees/Reverse Speed 1. 5 Serve with rice. Garnish with raisins, yogurt or chopped green chilies.
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.
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Comments
Thanks for a yummy vegetarian curry. I have made this a number of times over the last couple of years, and it is always a hit with the family. So tasty, and very easy to cook.
good tip as I too halved the recipe and used fresh cherry tomatoes instead and added 1/2 teaspoon of chilli flakes.if too much spice maybe try adding more chickpeas rather than lemon juice.
Not sure what happened, but mine wasn't very nice. I think I may have used too much Garam Masala. I tried to counteract the taste with some lemon juice, but it just wasn't pleasant
Halved the recipe, but should have scraped down the blades to make sure the spices cooked. Still delicious!
Yum, I added double tomatoes, tinned, and on the last stir put in chopped mint. I rinsed thermie and stir fried some mushrooms as a side and put a cut up nearly hard boiled egg on top. All gone, lovely cupboard curry. Didn't bother with rice
Loved it, I added a large chili to the mix. Used chickpeas I'd cooked at the end step. Will be making again. Thanks very much
Really? Did you have it on reverse? I never used the butterfly and it works fine
Made this today and mine turned to mush... I did add the butterfly, thinking that it would actually stop the chickpeas breaking up?