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 and water into the Thermomix bowl and purée for 5 seconds | Speed 7; scrape down the sides and purée for another 5 seconds | Speed 7; remove to a small bowl
Add onion, garlic and ginger into the Thermomix bowl and chop for 10 seconds | Speed 7
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 and cook with the MC half off for 15 minutes | 100C | Reverse | Speed soft
Use a plastic ladle to spoon out about 1 cup 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
Carefully stir the cauliflower into the curry