Clean-Out-the-Crisper Curry

This ‘anything goes’ Indian-style curry is so flexible. You can vary the ratio of hard to soft veggies, throw in some frozen vegetables such as peas or canned vegetables such as corn kernels. If you have tomatoes that need using up, roughly chop and add them instead of the canned version.

You can use fresh turmeric (add with ginger) or ground (add with other spices) and if you don’t have frozen stock cubes, just add a regular stock cube or stock paste with the tomatoes and water.

1 small teaspoon chilli flakes
2-3 cloves garlic, peeled
1 knob of fresh ginger, peeled and roughly chopped
1 knob of fresh turmeric, peeled and roughly chopped
1 onion, peeled and halved
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g 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)
400g can diced tomatoes
100g water (use it to rinse out tomato can)
350-400g diced hard vegetables such as potato, sweet potato, pumpkin, carrot
350-400g diced soft vegetables such as capsicum, zucchini, mushrooms, broccoli, cauliflower
270g can coconut cream
1 teaspoon garam masala (see recipe in Spice Blends)
400g chickpeas (canned or cooked yourself)
Handful of coriander or parsley leaves (optional, depends what you have on hand)

Set TM on 10 sec/speed 7 and drop chilli, garlic, ginger and fresh turmeric, if using, onto spinning blades through hole in lid. Add onion and stock cube. Chop 5 sec/speed 5 and scrape down sides. Add oil and spices. Cook 3 min/120°C/speed 1.

Add diced tomatoes and water. Place hard veggies in Varoma dish and soft veggies on Varoma tray, put in place, cover and cook 25 min/Varoma/speed 2. Check veggies and if cooked to your liking transfer to ThermoServer.

Add coconut cream, garam masala, chickpeas and herbs to TM bowl. Heat 3 min/100°C/REVERSE speed 2, pour over veggies in ThermoServer and stir to combine. Serve with rice, Indian bread such as naan or roti, yoghurt and chutneys.

TIP
If using potato with your hard vegetables, dice fairly small.