Ingredients
NOT BUTTER CHICKEN
- 50 g olive oil, note if can have dairy - use butter
- 125 g Cashews, reserve 25 g for garnish
- 2 cloves garlic
- 30g g ginger
- 60g g onion
- 12 g Mustard seeds
- 18 curry leaves, fresh
- 3 level tbsp garam masala, see notes
- 1 level tsp tumeric
- 1 pieces star anise
- 1 cinnamon quill
- 3 cardamon pods, crushed
- 300 g coconut yoghurt
- 700 g tomato passata
- 450 g chopped vegetables, carrot/capsicum/cauliflower - whatever you wish to use. Broccoli see notes
- 300 g cooked chickpeas, or 1 tin strained and washed
- 270 g coconut cream
- 5 g maple, or coconut sugar or honey/rice syrup
- 5 level tsp apple cider vinegar or lemon
- 1 bunches coriander, small bunch washed - chop steps, use leaves
- 30 g almond meal, if you don't have mill cashews prior to recipe
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add ginger, onion, garlic to Bowl with
"Closed lid" 5 SEC
"Blend" SPD 7. - Scrape down bowl add mustard seeds, curry leaves and oil to bowl. MC OFF4 MINVAROMA"Blend" SPD 1. In the meantime roast cashews on stove top or in oven for a couple of minutes to release oils.
- Add cashews, coriander stems, garam marsala, turmeric, star anise, cinnamon, salt, cardamon pods and MC OFF 3 MINVAROMA
"Counter-clockwise operation" SPD 1 - Add to bowl yoghurt, passata, lemon/applecider vinegar, almond meal, vegetables, chickpeas, sweetner, 170g of coconut cream and cook for 25 min 100 DEG "Counter-clockwise operation" SPD 1 with steamer basket on top
- Once cooked add remainder coconut cream, stir with spatula and serve with coriander leaves
Method
Tip
If serving with rice - cook rice first and leave in thermoserver till ready to serve,
If wanting to use greens like broccoli - best to cook in last 5 minutes of rice cook and set aside (don't allow to over cook) - Put broccoli into NOT BUTTER CHICKEN prior to serving.
# can sub coconut cream for oat cream
#Garam Masala - if you don't have see this recipe on cookidoo
https://cookidoo.com.au/recipes/recipe/en-AU/r68364
Thermomix Model
-
Recipe is created forTM 6
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. -
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.
Comments