You all know I love a curry! You only have to do a search of my website to see: ThermoFun Curry Recipes. So when this one passed my desk I knew that I had to give this thermomix chickpea vegetable curry a go! PLUS - as it's a vegetarian meal - it's a great budget buster as well! Can't go wrong with that can you?!
Soak the chickpeas in the morning, cook up the curry and then have it sit in the thermoserver while you cook your rice - Which means more depth of flavour!
Chickpea & Vegetable Curry – ThermoFun
Ingredients
- 375g packet dried chickpeas (or 400g tin)
- cold water for soaking chickpeas
- 1 tablespoon ThermoFun Curry Blend
- 1 teaspoon ThermoFun Garam Masala
- 1 onion, peeled and halved
- 4 garlic cloves, peeled
- 2cm fresh ginger
- 20g olive oil
- 20g TM vegetable stock
- 50g peanut butter or almond butter
- 400g coconut or almond milk
- 200g boiling water from kettle
- ½ red capsicum, sliced
- 1 carrot, sliced into half moons
- 1 squash or zucchini, sliced into half moons
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon lime juice
- handful chopped coriander (or thai basil)
- pepper, to taste
To Serve
- cooked rice
Instructions
- Place chickpeas and water into a bowl and soak 6 hours. Drain well.
- Make ThermoFun Curry Blend and set aside.
No need to wash TM bowl. - Make ThermoFun Garam Masala and set aside.
- Place onion, garlic, ginger and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1 / MC off.
- Add 1 tablespoon curry blend, 1 teaspoon garam masala, stock, peanut/almond butter, coconut/almond milk, boiling water, chickpeas, salt and sugar and cook 10 mins / 100°C / speed 1 / Reverse.
- Add lime juice, coriander and vegetables and stir through with aid of spatula and cook 10 mins / 100°C / speed 1 / Reverse / MC off.
- Serve over rice or cooked grains of choice.
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jean Misko says
We loved this. I soaked and cooked my chick peas the previous day so only added them for 10 minutes. We even had left overs for the freezer.
thermofun says
Thanks Jean pleased to hear you enjoyed it. Fabulous re left overs too! :)
Cathy says
Pre thermomix days we regularly ate veggie curry. It was a dish I made using a jar of premixed curry paste.
This was easy to make. Because I wasn't smart enough to check the recipe I used a can of chickpeas as I hadn't presoaked dry chickpeas. I suggest that if you use canned chick peas you won't need to cook them for 10 mins before adding the veggies. I also used a selection of frozen veggies and used ginger, lime and cilantro essential oils in place of the fresh ingredients.
thermofun says
Thanks for the suggestions Cathy and great to hear it was a winner!