Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup the recipe might not be successful.
Thermomix® TM7
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Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Cape Malay Vegetable Curry
Prep. 20 min
Total 35 min
4 portions
Ingredients
Curry Powder
-
ground turmeric1 Tbsp
-
cloves1 tsp
-
dried fennel seeds1 tsp
-
black mustard seeds1 tsp
-
cumin seeds1 tsp
-
coriander seeds1 tsp
-
ground ginger1 tsp
-
black peppercorns½ tsp
-
cardamom pods seeds only4
-
dried curry leaves4
-
cinnamon stick1
-
dried red chilli1
Curry
-
olive oil10 g
-
red onions quartered100 g
-
red pepper quartered1
-
yellow pepper quartered1
-
garlic cloves2
-
cauliflower cut in florets (3-4 cm)400 g
-
fine green beans halved75 g
-
fine sea salt plus extra to taste1 tsp
-
ground black pepper plus extra to taste¼ tsp
-
tinned chickpeas rinsed, drained, (1 x 400 g tin)240 g
-
boiling water plus extra for cooking rice300 g
-
dried apricots sliced then soaked in warm water for 10 minutes50 g
-
long grain rice (10-12 minutes cooking time), rinsed200 g
-
mango chutney (see tip)1 heaped Tbsp
-
flatbreads for serving (see tip)4
Nutrition per 1 portion
Calories
513 kcal /
2161 kJ
Protein
15 g
Fat
12 g
Carbohydrates
84 g
Saturated Fat
4 g
Sodium
680 mg
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