This curry is probably the most well-tested recipe in the book – not because it needed it but because my sister Ellen loves it so much! While it fits perfectly as the vegan/vegetarian option at our Indian banquet, it also makes a convenient quick dinner option as you likely have most of the ingredients in your pantry already.
Serves 4
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Brown onion, peeled and halved
Garlic cloves, peeled
Ginger, peeled
Coconut oil
Curry powder
Ground turmeric
Can diced tomatoes
Can coconut cream
Fine salt
Can chickpeas, rinsed and drained
Baby spinach
Method
This recipe can be found on page 138 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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