Prepare the roux by adding oil and flour into the Thermomix bowl and cook with the measuring cup (MC) off for 5 minutes | 100C | Speed 2
Add curry powder, cayenne pepper, black pepper, tomato paste and Worcestershire sauce and cook with the MC off for 2 minutes | 100C | Speed 1; remove to a medium heatproof bowl
Put apple in the Thermomix bowl and purée for 5 seconds | Speed 8; scrape down the sides and purée for another 5 seconds | Speed 3; remove to a small bowl
Add onion, garlic and ginger into the Thermomix bowl and chop for 5 seconds | Speed 5
Scrape down the sides of the bowl, add oil and cook with the MC off for 5 minutes | Varoma | Speed 2
Add chicken to the bowl and cook with the MC off for 5 minutes | Varoma | Reverse | Speed soft
Add apple, carrots, sweet potato, stock concentrate and garam masala to the bowl, add water up to the 2L mark and cook with the MC half off for 15 minutes | 100C | Reverse | Speed soft
Use a plastic ladle to spoon out approximately 2 cups of the liquid into the bowl with the roux and stir to combine
Add roux mixture into the Thermomix bowl; put cauliflower into Varoma bowl, assemble and cook for 15 minutes | Varoma | Reverse | Speed soft
Remove the Varoma and cook the curry with the MC half off for 5 minutes | 100C | Reverse | Speed soft
Carefully stir the cauliflower into the curry