Ingredients
- 40 grams flaked almonds
- fresh coriander leaves, to taste - for garnish
- 1 brown onion, small, halved
- 1 clove garlic
- 1 piece Fresh Ginger - Peeled
- 20 grams olive oil
- 2 tsp ground cummin
- 2 tsp curry powder
- 1 tsp ground fennel
- 1 tsp Garam Masala (see 'Everyday' Cookbook)
- 1 tsp cinnamon
- 2 heaped tablespoon tomato paste
- 1 410 gram tin chopped tomatoes
- 2 400 gram tins of chickpeas, drained and rinsed
- 150 grams Baby Spinach Leaves
- 125 grams natural yoghurt
- 1 red capsicum quartered
- 1 green capsicum quartered
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add almonds to Tm bowl -
Varoma temperature - 5 minutes -
"Counter-clockwise operation" speed 1Set aside
Add coriander to TM bowl
Chop - 3 seconds - speed 7
Set aside
Place onion, garlic and ginger into TM bowl -
Chop 3 seconds - speed 7
Add capsicum - chop 2 seconds speed 4
Add oil
Saute - varoma temp - 5 minutes -
"Counter-clockwise operation" speed 1Add all spices - Varoma temp - 3 mins
"Counter-clockwise operation" speed 1Add tomato paste, tomatoes and chickpeas -100 degrees - 15 minutes -
"Counter-clockwise operation" speed 1Remove MC - cook for a further 5 minutes on 100 degrees
Add half of the spinach to TM bowl - place the other half in the base of Thermoserver,
100 degrees - 3 minutes -
"Counter-clockwise operation" - speed 1Then place curry into your Thermoserver -Top with almonds, coriander and yoghurt to serve
Tip
Recipe can be made in either TM31 or TM5
Thermomix Model
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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
Delicious healthy curry! I didn't even have any capsicum to add. Added half bunch chopped up silver beet and 1tspn veggie stock at step 6
Really lovely recipe, with a great thick rich sauce, thank you
I added an extra tin of chickpeas plus a tablespoon of thermo veggie stock and it was just perfect, will definitely be having this as a regular!
WOW! So flavoursome, we have decided to transition to a vegetarian lifestyle and this was the 3rd dinner.... The whole family has decided it will be a regular, kids (16, 7, 2) included!
My husbands only constructive feedback was it could be "more saucey" .
Thank you!
Nice. Thanks for the recipe.
totally delicious
Thanks for posting this recipe - easy , very tasty & perfect to satisfy my vegetarian teenaged daughter ! Served with homemade naan & rice
healthy, easy but a bit flavourless. maybe some lemon and stock? thanks for posting.
Very tasty - my husband made this and felt it needed some coconut milk at the end! Loved the result!
Really delish, I added pumpkin and only used 1 can of chickpeas and it was perfection. I cooked this for a vegan friend and my husband was not looking forward to it but was pleasantly surprised. Will definitely make again
yummmmmmmm
Yummy flavour, not to spicy so good for the whole family. Might need a little chilli if you prefer it hot.
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