![]() _ This is an amalgamation of recipes from various chefs and cookbooks that works well for my tastes. The curry and chutney are different every time depending on the veg I use and also the amount of spices I use. I usually go by feel with spice amounts however I have estimated what I usually use for recipe purposes, tried it tonight and it was sensational! I hope you love it too! _Curry Ingredients
Thumb sized piece of ginger, peeled 1-2 cloves garlic, peeled 40g coconut oil (or olive oil) 1 tsp mustard seeds 1/2 tsp fenugreek seeds 1 tsp chilli flakes or 1-2 fresh chillies as desired 10 -12 curry leaves - optional but if you can get fresh ones they make the dish!! 1 tsp ground cumin 1 tsp ground coriander 1 tsp turmeric 1 red onion, halved and thickly sliced Approx 1kg of seasonal vegetables e.g Carrot, sliced approx 1/2 cm Corn on the cob, sliced in 1-2 cm rounds Zucchini (Courgette), sliced into 1-2 cm rounds or half moons Kohlrabi or turnip, sliced into 1-2 cm cubes Radishes, trimmed and used whole or cut in half if large Button mushrooms, cleaned and used whole or halved 1 tsp salt or 1/2 to 1 tbs of tamari (wheat free soy sauce) 1 kaffir lime leaf or a squeeze of lemon juice Small handful of sultanas - optional 1 can of chopped tomatoes 200ml coconut cream 80g basmati rice per person (Approx 1 MC of dry rice) 1 portion of mango chutney per 2-4 people (depends how much you love ya chutney!!) Method Chop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger) Heat coconut oil on varoma temp for 1 min Add mustard and fenugreek seeds (and chilli flakes if using), varoma, 2 mins, speed 2 Set timer for 8 mins on 100 degrees for the next 3 stages Add garlic/ginger and curry leaves, 1 min, reverse, speed 1-2 Add onions and ground spices, 2 mins, reverse, speed 1-2 Add vegetables except corn, 5 mins, reverse speed 1-2 (If the veg are up to the 2 Litre line you have too much) Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1 Rest curry in a thermoserver while cooking basmati rice in the thermomix basket. (Alternatively cook rice on the stove top while curry cooking in thermomix) This is a such a simple and delicious mango chutney that goes classically with an Indian curry and poppadoms, but also goes surprisingly well on salad! Most recipes include sugar however I don't use it as the mango is already so sweet. Perhaps add it if your mango is not as ripe as ideal. Mango Chutney Ingredients 1 ripe mango, all flesh removed and roughly diced 50 ml water 2 cardamon pods 2 whole cloves 1/4 to 1/2 tsp salt 1 tsp lemon juice 1/2 tsp dried chilli flakes 1/2 tsp ground cumin 1/2 tsp ground ginger/1 tsp fresh chopped ginger 1/2 tsp nigella seeds (onion seeds) - optional Method Place all ingredients in thermomix bowl Cook on 90 degrees for 6 mins, reverse, speed 1 Allow to rest and cool to serve (Hot tip - make the chutney before the curry!!)
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_Welcome to my recipe collection
__ Some tweaked, some created. These are recipes in my real world using fresh, seasonal ingredients, whatever is left in the fridge, being creative with leftovers and multi-tasking with the Thermomix, oven, stove and slow cooker. My recipes are all gluten-free and mostly dairy free. Archives
July 2015
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