This is such a tasty recipe. So quick to make and made with pantry basics and is a great meal for a tight budget. This recipe was inspired by a friend of mine Fran – I’ve made it many times and each time have tweaked it just that little bit more! This is now my final result. No need to tweak it anymore! Enjoy 🙂
I think the secret to this recipe is using my curry blend which is just so much more flavoursome than the commercial curry powder.
- 1 Tbsp ThermoFun Curry Blend
- 2cm fresh ginger
- 3 garlic cloves, peeled
- 1-2 green chillies, deseeded
- 1 onion, peeled and halved
- 10g olive oil
- 800g can red kidney beans, drained and rinsed
- 400g tomatoes, can or fresh, diced
- 3 curry leaves
- 2 tsp sugar
- 20g TM vegetable stock concentrate
- 80g fruit chutney or ThermoFun Tomato Jam
- 80g peanut butter
- 40g ThermoFun Tomato Paste
- pepper, to taste
- 250g boiling water from kettle
- cooked rice
- dollop of Greek yoghurt
- diced fresh tomato, to garnish
- Make ThermoFun curry blend and set aside. No need to wash bowl.
Place ginger, garlic, chillies, onion and oil into TM bowl and chop
3 sec / speed 5.
- Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
Add remaining ingredients, including 1 Tbsp curry blend and cook
15 mins / 100°C / spoon soft / Reverse.
Serve on a bed of rice, topped with a dollop of Greek yoghurt and
garnish with diced tomato.
This recipe was loved by many on the ThermoFun September Cook Along.
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