Fragrant Vegetable Curry with Mango Chutney (original post 13/11/10)

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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!

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_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!!)