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
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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Meals in Minutes
30 Recipes
UK and Ireland
UK and Ireland
