Easy vegetable curry (TM)

This is my first attempt at a curry in my Thermomix. It is of medium heat and is simple to make.

Easy vegetable curry (TM)

Servings:	Serves 2 to 3
Calories per serving:	522
Ready in:	1 hour 20 minutes
Prep. time:	10 minutes
Cook time:	1 hour 10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th September 2012

Best recipe review A Thermy Curry 4/5 Can't be sniffed at. Susie

Ingredients

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• ½ teaspoons cumin seeds
• ½ teaspoons black mustard seeds
• 45g peanut (groundnut) oil
• 1 large onion, peeled and quartered
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon Pakistani basar or garam masala
• 2 teaspoons garlic powder
• 1 teaspoon salt (omit if you are using vegetable bouillon)
• 2 teaspoons tomato purée or 1 teaspoon concentrated tomato paste
• 450g mixture of frozen vegetables and fresh or tinned tomatoes
• 2 small potatoes, chopped into very small pieces
• 300ml water or vegetable stock
• 170g basmati rice
• Chopped coriander leaves

Method

1. Place cumin and mustard seeds into TM bowl and dry roast for 8 minutes / 100°C / Speed 1. Remove and allow to cool.
2. Add the oil to the TM and heat for 5 minutes / 100°C / Speed 1.
3. Add onion and chop for 5 seconds / Speed 5.
4. Add all the spices and cook for 5 minutes / 100°C / Speed 1/ MC Off.
5. Add the tomato purée or paste, the tomatoes, vegetables and the water or stock.
6. Cook for 20-30 minutes / Temp. Varoma / Speed 1 / Reverse Blade.
7. Empty the contents into a dish which will fit inside the Varoma bowl.
8. Add 1 litre water to the TM bowl, add the strainer and pour the rice into it.
9. Place the Varoma bowl, containing the vegetables on the top.
10. 5 seconds / Speed 5 then 20 minutes / Temp. Varoma / Speed 2½.
11. Turn the rice out into a bowl, mix in the coriander leaves and fluff up.
12. Serve on plates or in large bowls, with the curried vegetables.

Chef's notes

For the vegetables I used 150g fresh, ripe tomatoes and 100g each of frozen peppers, sweetcorn and French beans.

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