Vegetable Korma
A vegetarian version of this mild curry. This recipe is nut-free and uses milk and chickpeas to give you the creamy sauce that kormas are known for.
Ingredients
- 125 g can chickpeas drained and rinsed (~75g drained)
- 80 g reduced fat milk
- 1 large onion peeled and quartered
- 2 cloves garlic peeled
- 5 cm piece ginger peeled and halved
- 20 g vegetable oil
- 1/2 tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 bay leaf
- 40 g Thermomix vegetable stock concentrate
- 600 g sweet potato cut into 4cm pieces
- 2 carrots peeled and cut into 1cm pieces
- Salt and pepper to season
- 200 g green beans trimmed and cut into 3-4cm pieces
- 1 cup frozen peas approx 120g
Instructions
- Put chickpeas and milk (80g) into the Thermomix bowl and blend with the measuring cup (MC) on for 30 seconds | Speed 9; remove to a small bowl and rinse the Thermomix bowl and lid
- Put onion, garlic and ginger into the Thermomix bowl and chop with the MC on for 10 seconds | Speed 7
- Scrape down the sides of the bowl, add oil (20g) and ground cardamom (1/2tsp), turmeric (1tsp), garam masala (1tsp), coriander (2tsp), cumin (2tsp) into the Thermomix bowl and cook with the MC off for 8 minutes | Varoma | Speed 2
- Add bay leaf, stock concentrate (40g), sweet potato, carrots, salt and pepper and 200g of water to the Thermomix bowl, stir to combine and cook for 15 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the Thermomix lid
- Scrape down the sides of the Thermomix bowl, add beans, peas and chickpea and milk mixture into the Thermomix bowl and cook for 5 minutes | 100C | Reverse | Speed soft with the Thermomix basket sitting on top of the Thermomix lid
- Remove bay leaf before serving