Thermie Green Vegetarian Curry

IMG_2323

This is one of the first recipes I added to the Thermomix recipe community around 4.5 years ago & it has been extremely popular – of course you can add chicken to it if you prefer, it’s great to grow my own lime leaves too. You can store lime leaves, chillies & coriander roots in the freezer, so you have most of the ingredients ready to go for an easy week night dinner packed full of flavour. It’s delicious served with my coconut rice recipe too – if you are making the coconut rice recipe in the Model 5 you need to add more liquid either coconut cream or water to take it up to the 1200g marker & it’s a bonus you can steam more veggies on top of the rice while it’s steaming! Or if you really want to pack in more veggies why not serve it with my roasted cauliflower “rice” recipe. For more great vegetarian recipe ideas click here.

Thermie Green Vegetarian Curry
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Leave out the fish sauce if you are making this for vegetarians.
Ingredients
  • 1 onion cut in half.
  • 1 garlic clove
  • ginger, approx 2cm
  • 1 bunch coriander , including roots
  • 1 tablespoon TM vegie stock concentrate
  • 3 big green chilies, with or without seeds depending how spicy you like it
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce, optional- leave out for vegetarian guests
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 3 fresh or frozen kaffir lime leaves
  • 600 grams sweet potato, pumpkin, carrot or potato, 2cm cubed -use any or a combination of all of these vegetables
  • 400 grams light organic coconut cream
  • 400 grams zucchini, broccoli, peas or snow peas, cut into chunks-use any or a combination of all of these vegetables or other favourites you may have
  • 400 gram Chickpeas, drained & Rinsed (one tin)
  • 100 grams spinach leaves, fresh
Instructions
  1. Put onion, garlic, ginger, coriander, tm stock and chillies in the TM bowl chop for 15 sec speed 8, scrape down sides of bowl.
  2. Add peanut oil, fish sauce and ground coriander & cumin and cook for 4 min 100 degrees speed 1.
  3. Add kaffir lime leaves, coconut cream & 600g hard vegetables to TM bowl.
  4. Place spinach leaves into the thermoserver.
  5. Add the rest of the soft green vegetables place into the Varoma -zucchini & broccoli on the bottom & snow peas & peas on the top tray.
  6. Cook for 15 mins reverse Varoma temp speed 1. Check vegetables if any of the steamed vegetables are cooked remove & place into the thermosever.
  7. Add chickpeas to TM bowl & cook for an extra 5 mins reverse Varoma speed 1 only if vegetables need to be cooked further.
  8. Add to the Thermoserver & stir through the spinach.
  9. Serve with coconut rice or jasmine rice.

 

 

Five Textures of Parmesan

Textures of parmasean

Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results 🙂 Apart from my domestic cream siphon not working very well that is!

5 parmasean cheeses in a row

5 parmasean cheeses

parmasean cheese cubbed

parmasean cheese chopped

 

5 parmasean cheeses chopped

I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.

 

One of the elements even called for making a parmasean stock out of the rind of the parmasean 🙂

 

 

 

I Love Ridgeline Pottery

I may have had a little shopping “accident” after going for another visit to Ridgeline Pottery, some of these pieces are seconds, leftover from orders from top chefs such as Peter Gilmore, Tetsuya Wakuda and Ben Shewry. Need I say more? You can put them in the dishwasher & the oven plus they look amazing!! There are a number of local Hobart restaurants that use their pottery too; Templo, Aloft & Pidgeon Hole Cafe just to name a few.

Ridgeline LR

 

Ellie used this gorgeous set for a photoshoot of her Seafood Risotto – I brought my Thermomix in & whipped it up for her while she was setting up the shot 🙂

 

How delicious does that look? Great styling as always by Ellie – the recipe will be in her new cookbook Seafood Everyday due to be released later this year.