ThermOMG Recipes

Inspiring recipes for the Thermomix 

Naan Bread, Korma and Vindaloo

I have had this mad obsession with Indian food over the last few years.  I went from a kid who HATED curries to a parent who has gradually increased my kids tolerance level for chilli so that I don't have to cook 2 meals when I feel like a curry.  My kids are amazing too.  A couple of years ago there is no way they would eat the curries they now love.  I don't hold back on spice, if it is a bit too hot for them it gets smothered in low fat greek yoghurt, but they never complain.  These two pastes I have put together are fantastic although I added way too much vindaloo paste to the curry the first time that even we couldn't eat it so if you love the chilli burn you will love this.  The korma however is very mild but loaded with flavour.  Hope you enjoy these as much as we did. Eb x

Naan Bread

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  • ¾ cup warm water
  • 1 tsp dried yeast
  • 300g plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp baking powder
  • 20g olive oil
  • 50g greek yoghurt

In a separate bowl add yeast and water and set aside until it foams. (approx. 10 minutes)

Add flour, salt, sugar, baking powder into the bowl and mix on Speed 5 for 5 seconds.

Add oil and yoghurt and mix in Speed 5 for 5 seconds.

Once yeast is ready add to the bowl and set to Closed Lid, dial to Interval for 5 minutes.

Place in a warm area in your Thermomat and allow to rise.

Pan fry in a dry frypan or turn oven up to 200deg, portion out your dough (approx. 7-8 pieces) and roll out.  Lay onto baking tray, lightly spray with water and use your fingertips to gently press on dough.

Cook in oven for approx. 10-15 minutes.

Korma Paste

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  • 1 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tsp cayenne pepper
  • 1 tbsp garam masala
  • 1 tsp salt
  • 20g shredded coconut
  • 50g raw almonds
  • 10g garlic
  • 40g ginger
  • 90g oil
  • 60g tomato paste
  • 2 red chillis (dried or fresh)
  • 40g coriander roots/leaves

Add coriander seeds and cumin seeds to bowl and dry roast for 10 minutes at Varoma Speed 1.

Add cayenne pepper, garam masala, salt, coconut and almonds and blitz on Speed 9 for 20 seconds.

Add all remaining ingredients and blitz on Speed 8 for 15 seconds.  Scrape down sides and repeat if necessary.  Store into sterilised jar or freeze.

Korma Chicken and Pumpkin

To make my curry I fried off some onions in oil, added 2 heaped dessert spoons of the paste (it’s quite mild so add extra chilli if you like it hot). Add some diced pumpkin and chicken thighs (I used 2 chicken thighs and approx. 400g pumpkin).  Fry until everything is coated with the paste.  I added enough water to cover the chicken and pumpkin and added 1 tbsp of chicken stock paste.  Allow to simmer away.  Add 100g cream and continue to simmer.  If the pumpkin overcooks, don’t worry, it will just become part of the sauce making it even more delicious.

Vindaloo Paste

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  • 1 tbsp fenugeek seeds
  • 3 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 1 tsp whole cloves
  • 2 tsp peppercorns
  • 4-8 dried chillis
  • 3 garlic cloves
  • 40g ginger
  • 10g fresh turmeric (or 1 tsp dried)
  • 1 tsp salt
  • 80g oil
  • 50g tomato paste
  • 3 fresh chillis
  • 40g coriander roots/leaves

Add fenugeek, fennel, coriander seeds, cloves and peppercorns to bowl and dry roast for 10 minutes at Varoma Speed 1.

Add dried chillis and blitz on Speed 9 for 20 seconds.

Add all remaining ingredients and blitz on Speed 8 for 15 seconds.  Scrape down sides and repeat if necessary.  Store into sterilised jar or freeze.

 

Vindaloo Chicken and Potato

To make my curry I fried off some onions and precooked diced potatoes in oil, added 1 heaped dessert spoon of the paste (warning this is a HOT paste). Add diced chicken thighs (I used 2 chicken thighs and approx. 400g potato).  Fry until everything is coated with the paste.  Add 400g tin tomatoes and enough water to cover the chicken and potato.  Allow to simmer away.