Thermomix recipes healthy eating natural ingredients…

Need

1 brown onion quartered

3 cloves garlic

20 Gram fresh ginger peeled and sliced

1 red chilli roughly chopped

20 Gram Extra Virgin Olive Oil (EVOO)

100 Gram Tikka Masala Paste Recipe

750 Gram tomato passata

50 Gram tomato paste

1 Tablespoon apple cider vinegar

1 Tablespoon coconut sugar

2 Tin diced tomatoes

1 carrot, peeled and cubed

100 Gram kale de stalked and shredded

1 cinnamon stick(s)

5 cardamon pods, bruised

1 Tin chick peas drained

1 cauliflower, cut into florets

1/2 eggplant, cubed

20 Gram Extra Virgin Olive Oil (EVOO)

1 Pinch pink salt flakes

steamed rice

1 Handful fresh coriander or cilantro leaves

Do

Preheat oven to 180°C. Line an oven tray with baking paper.
The Curry;
Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl and chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1. Add Tikka Masala paste and cook 1 min/Varoma/speed 1.
Add all remaining curry ingredients, except chickpeas, cook 40 min/Varoma/Reverse/speed 1.
Add the chickpeas and cook 5 min/Varoma/speed 1
The Roasting;
Preheat oven to 200°C. Place cauliflower and eggplant on the oven tray, drizzle with EVOO, sprinkle with salt and bake for 30 minutes, tossing to coat well with oil once during roasting.
Assembly;
Add the roasted vegetables to the curry. Serve with steamed rice and coriander leaves.