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...
I can confidently say that my kitchen produces some of the BEST recipes for Thermomix machines and other brands of thermo cookers - customers know they can rely on us for doable and delicious recipes that work every time - no exceptions! Just read the 1,000+ five star reviews on our website. We were the first independent supplier of resources for Thermomix machines in Australia – twelve years later and over 100,000 cookbooks sold we know what you need.
