An Indian-inspired vegan and gluten-free dish that’s hearty, tasty plus quick and easy to make in the Thermomix. Instead of pumpkin, try sweet potato or a combination of both. The addition of green spinach adds a visual and nutritional bonus.
It has a bit of a kick with the chilli, which you can vary to suit yourself, and the coconut gives a luscious, cooling touch. I find a 270g can of Ayam Coconut Cream is just right for us but feel free to experiment with all or part of a 400g can of coconut milk or cream depending on how creamy and liquidy you like your curries.
1 onion, peeled and quartered
2-3 cloves garlic, peeled
1 knob of ginger, peeled and roughly chopped
1 knob of turmeric, peeled and roughly chopped
1-2 teaspoon chilli flakes (depending how spicy you like it)
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20-25g EVOO or oil of choice
2 teaspoons fenugreek seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric (if not using fresh)
Pinch of salt
700g pumpkin or sweet potato (or combination of both) cut into bite-sized chunks
400g can diced tomatoes
400g can chickpeas, drained
270g coconut cream
100-120g baby spinach
½ bunch fresh coriander, chopped (optional)
Place onion, garlic, ginger, turmeric, chilli and stock cube into TM bowl and chop 5 sec/speed 5. Scrape down sides and repeat if necessary.
Add oil and spices and sauté 3 min/120°C/ speed 1. Add pumpkin and/or sweet potato and tomatoes. Cook 20 min/100°C/REVERSE soft speed.
Add coconut cream, chickpeas, spinach and coriander if using. Cook 3 min/100°C/REVERSE speed 1 or until warmed through and spinach is wilted.
old chris new tricks 