Ingredients
COCONUT MANGO CURRY SAUCE
- 150 gram onion, (approximately 1 large onion)
- 10 grams garlic
- 10 grams ginger
- 20 grams olive oil, (or your preferred cooking oil)
- 50 grams ROASTED PEPPERS, (can use raw capsicum)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Ground Coriander
- 20 grams brown sugar
- 2 teaspoons curry powder
- 400 grams Diced Mango, (can use frozen)
- 270 grams coconut milk
- 10 grams apple cider vinegar
- 10 grams lemon juice, (can use lime juice also)
- 1/2 teaspoon salt
- 1 pinch pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
You will need a cutting board and a knife.
Peel and cut the onion/s in half. Using the scales, add the following to the bowl: 150g onion, 10g ginger and 10g garlic. Chop for 5 seconds/Speed 5/ MC on.
Scrape down sides of bowl. Using the scales, add the following ingredients to the bowl: 20g olive oil, 40g roasted peppers, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 2 teaspoons of curry powder, 1/2 teaspoon of salt, a pinch of pepper and 20g of brown sugar. Saute for 3 minutes/
"Gentle stir setting" /90 degrees/MC tilted.Scrape down the bowl if necessary. Using the scales, add the following ingredients to the bowl: 400g mango, 270g coconut milk, 10g apple cider vinegar and 10 g lemon juice. Cook for 15 minutes/90 degrees/Speed 1/MC tilted.
Let the mix cool down for a minute. Blitz the sauce starting on speed 2 and gradually increasing to speed 7. Be careful when blitzing hot liquids!
Pour into sterilised jars and pop the lid on. Turn upside down for a minute or two to help seal. Let them cool slightly and then store then in the fridge, ready for use.
Tip
This is a very mild curry suitable for children. If you like a bit of spice, try adding fresh chili or chili flakes at the same time as the ginger and garlic.
This curry is perfect for fish and chicken. I poach the fish in this sauce when simering it on the stove top. Then I serve it with steamed rice and veges. Beans and cauliflower are a great combination with fish.
Add cornflour to the sauce to turn it into a sauce suitable for wraps or to pour over kebabs.
Most importantly, ENJOY!
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.
Comments
themartinfamily76: hope you enjoyed eating it too!!
Jen P: Yep it is a good recipe for kids! So glad your twins loved it!
Love love LOVE this sauce. Mild but really yummy. My fussy twins ate it all up. Thank you for sharing.
Jen P
Smells device. Thanks for the recipe
Sounds lovely. How long would it keep in the fridge for?