I’ve been trying to include more vegetarian dishes into our diet and here’s one of them. I’ve used the same spices as the chicken korma recipe but have substituted the chicken with sweet potato. Also, unlike the chicken version, I’ve managed to fit everything into the Thermomix bowl so there’s less cleaning up to do!
Serves 4
Ingredients
125g can (~75g drained) chickpeas, drained and rinsed
80g reduced fat milk
1 large onion, peeled and quartered
2 cloves garlic, peeled
5cm piece ginger, peeled and halved
20g 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
40g Thermomix vegetable stock concentrate
600g sweet potato, cut into 4cm pieces
2 carrots, peeled and cut into 1cm pieces
Salt and pepper, to season
200g green beans, trimmed and cut into 3-4cm pieces
1 cup (120g) frozen peas
Instructions
1. Put chickpeas and milk 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
2. Put onion, garlic and ginger into the Thermomix bowl and chop with the MC on for 10 seconds/Speed 7
3. Scrape down the sides of the bowl, add oil and ground spices into the Thermomix bowl and cook with the MC off for 8 minutes/Varoma/Speed 2
4. Add bay leaf, stock concentrate, 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
5. 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
6. Remove bay leaf before serving
Serving Suggestions
1. Serve with basmati rice or quinoa
