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Pumpkin & Chickpea Curry - Thermomix

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Pip Rush

Ingredients

  • 400 g Pumpkin, peeled & cut into 2 cm pieces
  • 4 tbsp Tandoori Paste
  • 1 Onion, quartered
  • 1 400g Canned Chickpeas, drained & rinsed
  • 1 350g Coconut Cream
  • 1 Lime
  • 1 tbsp Man Grind
  • 1 Kaffir lime leaf
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown sugar
  • Spinach (fresh or frozen, bag)
  • Rice, coriander & coconut to serve

Instructions

  1. Add onion to mixing bowl. Chop 3 seconds / speed 5. Scrape down the sides of the mixing bowl with the spatula.

  2. Add tandoori paste and pumpkin to mixing bowl. Cook 3 minutes / 100◦C / speed 1.

  3. Add coconut cream, sugar, fish sauce, man grind, juice of the lime and lime leaf, crushed gently to the mixing bowl. Cook 5 minutes / 100◦C / reverse blades / speed 1.

  4. If there is sticking, add water or stock.

    Add chickpeas to the mixing bowl. Cook 5 minutes / 100◦C / reverse blades / speed 1.

  5. Add spinach and cook 2 minutes / 100◦C / reverse blades / speed 1.

    Check seasoning and add more salt if needed.

  6. Serve with rice and sprinkle with coconut and coriander