Veganuary 2021 challenge – Vegan cooking with a Thermomix (TM6)

Veganuary - vegan curry for JanuaryVeganuary is a great way to start your New Year resolution for 2021.

Veganuary and veganism just intimidates a meat and two veg. girl. The work that seems to go into vegetarian food seems very daunting and very complicated as I like my life and food simple!

However, I have been inspired to try this recipe that is on the Thermomix cooking app – Cookidoo. This vegetarian curry takes you through cooking a vegan meal from scratch and I thought that curries had EITHER tomatoes OR coconut milk – but now I know that the smoothness of Indian curries comes from a combination of both. I have made some alterations to this recipe as I prefer using Indian clarified butter – ghee – rather than olive oil to fry with.

I hope you enjoy this recipe for Veganuary as much as I have – Happy Veganuary cooking!

 

Chickpea and Roasted Butternut medium curry

Vegan Roasted Butternut & Chickpea curry

Are you on the Veganuary 2021 challenge?
This lovely easy recipe is a great way of trying vegan cooking for 2021
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4
Calories 510 kcal

Equipment

  • Thermomix TM6 or
  • Thermomix TM5

Ingredients
  

  • 850 g Butternut squash
  • 15 g Fresh Coriander
  • 30 g Ghee
  • 1 tsp Cumin seeds
  • 1/4 tsp chilli flakes or chilli powder
  • 1 tsp Salt
  • 1/2 tsp ground black pepper
  • 250 g Basmati rice
  • salted water
  • 2 Garlic cloves
  • 120 g Onions peeled and coarsely chopped
  • 15 g Fresh root ginger - finely chopped
  • 1 tsp Garam masala
  • 1 tsp 1 tsp chilli powder,
  • 1 tsp Curry powder,
  • 1/2 tsp Ground coriander
  • 1/2 tsp Golden Turmeric
  • 240 g Chickpeas, rehydrated & cooked (or 1 x 400 g tin)
  • 400 g Coconut milk
  • 400 g Chopped tomatoes
  • 250 g Red lentils (rinsed)
  • 10 tbsp sunflower oil for roasting

Instructions
 

  • Preheat oven to 180°C.
  • Prepare butternut squash by peeling, removing seeds and chopping into chunks no more than 2cm wide. Use TM6 to weigh 850g squash. Put on a roasting tin and oil well with sunflower oil.
  • Weigh 5 g coriander stalks, 15 g ghee, cumin seeds, chili flakes into Thermomix mixing bowl.
  • Chop ingredients for 3 secs @ speed 7. Spread over the oiled squash. Sprinkle with salt and pepper (optional). Roast for 30 minutes (180°C) until soft (This can be made in advance).
  • Wash rice thoroughly (some recommend rinsing about 7 times until the water changes from cloudy to clear). Put in a drop of oil and shake rice until all grains are covered. Pour boiling water over grains until the level of water is about 1/2 cm above rice. Sprinkle of salt and cook as long as packet instructions. (I normally cook until grains are 'al dente' then I turn off, place a tea towel over the pan and seal with a lid. Then I leave the grains to absorb & rest).
  • Place garlic, onions, ginger and remaining 15 g ghee in TM6 mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 3 min/100°C/speed 1.
  • Add garam masala, chilli powder, curry powder, ground coriander and turmeric then sauté 1 min/100°C/speed 1
  • Add 200g chickpeas, coconut milk, tomatoes and lentils, place simmering basket on top of Thermomix lid instead of measuring cup, cook 10 min/100°C/speed 0.5.
  • Add 200 g roasted squash & 40g chickpeas to Thermomix and cook 5 min/100°C/speed 1
  • Add remaining squash, 10 g coriander leaves, season to taste. Serve garnished with extra coriander leaves accompanied with the rice.
Keyword Vegan, Veganuary, vegetarian

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