Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Thermomix® TM31
Compatible
Caribbean curry
Prep. 25 min
Total 40 min
6 portions
Ingredients
Caribbean spice mix
-
coriander seeds1 ½ tbsp
-
cumin seeds1 ½ tbsp
-
black mustard seeds1 ½ tbsp
-
black peppercorns1 ½ tbsp
-
cayenne pepper½ tbsp
-
ground turmeric3 tsp
Curry
-
fresh baby spinach leaves100 g
-
brown onion cut into quarters200 g
-
garlic cloves2
-
piece fresh ginger peeled5 cm
-
fresh red chilli cut into halves and deseeded if preferred1
-
coconut oil40 g
-
coconut milk230 g
-
cinnamon quill1
-
lime juice20 g
-
water150 g
-
Vegetable stock paste (see Tips)1 tsp
-
butternut pumpkin peeled and cut into pieces (2 cm)300 g
-
red capsicum (approx. 200 g), deseeded and cut into strips1
-
fresh green beans trimmed and cut into halves140 g
-
canned kidney beans rinsed and drained (approx. 250 g after draining)400 g
-
vine-ripened tomatoes cut into eighths300 g
-
salt to taste (optional)
-
Greek-style natural yoghurt100 g
-
fresh coriander leaves to serve
Nutrition per 1 portion
Calories
262 kcal /
1100.8 kJ
Protein
8.2 g
Fat
16.2 g
Carbohydrates
17 g
Fibre
9.1 g
Saturated Fat
11.6 g
Sodium
690.7 mg
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Australia and New Zealand
Australia and New Zealand
