Pumpkin Curry in the Thermomix

Pumpkin Curry in the Thermomix

This recipe makes a LOT! And that’s precisely why I love it – I can stock the freezer with tasty and nourishing dinners to defrost throughout winter. While the thermo bowl can’t cook a curry for twelve, it is the best sous chef, chopping, mixing and sautéing everything ready for the oven, making the whole recipe so simple and quick (in a roundabout way!). Pumpkins are at their absolute prime and cheapest in autumn and are the star ingredient in this curry, breaking down and slightly thickening the rich sauce.

Serves 12

+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ quick fix
+ baking

Ingredients

Brown onions, peeled and halved
Garlic cloves, peeled
Ginger, peeled
Red curry paste (see page 161)
Tomato paste
Coconut oil
Coconut cream
Stock concentrate (see page 249)
Pumpkin, peeled and cut into 3cm cubes
Potatoes, cut into 2cm cubes
Red capsicum, cut into 2cm pieces
Baby spinach leaves

Method

This recipe can be found on page 145 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...

 

 

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