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    recipes Weekend Cooking

    thermomix :: vindaloo curry

    vindaloo curry


    This is one of those amazing curries with BANG! of flavour. It has all the amazing flavours with a good amount of heat from the chill powder and spices. If you like it really hot, just increase the amount of fresh chilli – but be careful, too much can be very hot! This recipe is originally from the Fast and Easy Indian Cooking thermomix book. An amazing addition to your thermomix library.

    1 1/2 tsp corriander seeds
    1 tsp cumin seeds
    4 cardamom pods
    2 whole cloves
    1 x 2.5cm cinnamon stick
    1 fresh green chilli
    2.5 cm ginger, sliced into 2mm size pieces
    4 clove garlic, peeled
    1 tbsp lemon juice
    500 grams meat, diced into cubes (lamb, chicken or beef)
    1 onion, peeled and quartered
    1 tsp oil
    3 fresh tomatoes, quartered
    1/2 tsp tumeric
    1tsp ground chilli powder
    1/2 can diced tomatoes
    pinch of salt
    10g apple cider vinegar
    150g water

    ♥Grind seends, cardammon, cloves, cinnamon 1 minute/speed 10
    ♥While the blades are still running, drop the chilli ginger and garlic and mince for a further 5 seconds.
    ♥Tip out the marinade into a bowl and store in the lemon juice along with the meat juice. Make sure the meat is well covered with he marinade. Cover and let sit in the fridge for 3 to 24 hours.
    ♥Chop onions 5 seconds/speed 4. Add the dash of oil and saute for 4 minutes/varoma temperature/speed 1.
    ♥Once meat has been marinating, put it back into the thermomix along with add diced tomatoes, tumeric, chilli powder, salt and 150g of water. Cook for 20 minutes/reverse/speed 1.

    Serve with some rice, cous cows, vegetables and some fresh coriander on top. YUM!

     Do you have a favourite curry recipe? 

    {photo credit: sara marlowe via photopin cc}

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