When you’re short on time and want to put something warm and nourishing on the table, this is a very quick, easy and budget-friendly curry AND it’s plant-based!
It’s a hit with my daughter who usually likes to have some sort of animal protein in her hot meals, so I’m extra pleased to be able to add it to my recipe collection.
AuthordeliciousmotherCategorySavouryDifficultyBeginner
AuthordeliciousmotherCategorySavouryDifficultyBeginnerThis is a great plant-based/vegan curry that is full of delicious goodness and can be whipped up in less than 40 mins.
This is a great plant-based/vegan curry that is full of delicious goodness and can be whipped up in less than 40 mins.
Yields1 Serving Prep Time5 minsCook Time34 minsTotal Time39 mins
200 g onion, halved 2 cloves of garlic 30 g oil 1 tsp garam masala 1 tsp turmeric (curcuma) 1 tsp curry powder 1 tsp salt ¼ tsp black pepper 100 g water 100 g tomato paste 1 tin of chickpeas, drained (approx. 250g) 1 tin of kidney beans, drained (approx 240g) 1 tin of coconut milk (400g)
1Add 200g of halved onions and 2 cloves of garlic to jug + 7 sec/ speed 5
2Add 30g oil and cook 3:30 min/ 120 degrees / no measuring cup / speed 1.
3Add 1 tsp Garam Masala, 1 tsp turmeric, 1 tsp curry, 1 tsp salt and 1/4 tsp black pepper to jug + 120 degrees / with measuring cup / speed 1.
4Add 80g water, 1 can of coconut milk and 100g tomato paste to jug + 20 minutes / 100 degrees / speed 1.
5Add 200g of tomatoes cut into thumb sized chunks, drained chickpeas (1 tin) and drained kidney beans (1 tin) + 8 minutes / 90 degrees / reverse / speed 1. Serve with rice or naan bread.
Notes6
I adapted a recipe I tried from an official German Thermomix® magazine to suit my tastebuds. As much as I love chickpeas, I didn't want so much of it and there's no added sugar in my recipe. The spices I use are ones that you're more likely to have in the cupboard. If you don't have Garam Masala, just sub in equal amounts of curry powder OR 1 part cumin + 1/4 part all spice.
If you don't like kidney beans, add other types of beans like navy. And if you want to add any other type of protein (animal or plant-based), just sub the same weight of a tin of drained chickpeas or beans (250g per tin).
Add 200g of halved onions and 2 cloves of garlic to jug + 7 sec/ speed 5
Add 30g oil and cook 3:30 min/ 120 degrees / no measuring cup / speed 1.
Add 1 tsp Garam Masala, 1 tsp turmeric, 1 tsp curry, 1 tsp salt and 1/4 tsp black pepper to jug + 120 degrees / with measuring cup / speed 1.
Add 80g water, 1 can of coconut milk and 100g tomato paste to jug + 20 minutes / 100 degrees / speed 1.
Add 200g of tomatoes cut into thumb sized chunks, drained chickpeas (1 tin) and drained kidney beans (1 tin) + 8 minutes / 90 degrees / reverse / speed 1. Serve with rice or naan bread.
I adapted a recipe I tried from an official German Thermomix® magazine to suit my tastebuds. As much as I love chickpeas, I didn't want so much of it and there's no added sugar in my recipe. The spices I use are ones that you're more likely to have in the cupboard. If you don't have Garam Masala, just sub in equal amounts of curry powder OR 1 part cumin + 1/4 part all spice.
If you don't like kidney beans, add other types of beans like navy. And if you want to add any other type of protein (animal or plant-based), just sub the same weight of a tin of drained chickpeas or beans (250g per tin).
Ingredients
Directions
Add 200g of halved onions and 2 cloves of garlic to jug + 7 sec/ speed 5
Add 30g oil and cook 3:30 min/ 120 degrees / no measuring cup / speed 1.
Add 1 tsp Garam Masala, 1 tsp turmeric, 1 tsp curry, 1 tsp salt and 1/4 tsp black pepper to jug + 120 degrees / with measuring cup / speed 1.
Add 80g water, 1 can of coconut milk and 100g tomato paste to jug + 20 minutes / 100 degrees / speed 1.
Add 200g of tomatoes cut into thumb sized chunks, drained chickpeas (1 tin) and drained kidney beans (1 tin) + 8 minutes / 90 degrees / reverse / speed 1. Serve with rice or naan bread.
I adapted a recipe I tried from an official German Thermomix® magazine to suit my tastebuds. As much as I love chickpeas, I didn't want so much of it and there's no added sugar in my recipe. The spices I use are ones that you're more likely to have in the cupboard. If you don't have Garam Masala, just sub in equal amounts of curry powder OR 1 part cumin + 1/4 part all spice.
If you don't like kidney beans, add other types of beans like navy. And if you want to add any other type of protein (animal or plant-based), just sub the same weight of a tin of drained chickpeas or beans (250g per tin).
