This recipe has been converted from the latest Taste magazine. I didn't add extra water to mine so it was more of dry curry but if you wanted it to be more saucy just add 100g of water. It was really lovely but what I love most about my photo is that everything in it has been made in the Thermomix. The naan bread, curry, rice and even my yoghurt! Love that. Eb x
- 40g ginger
- 1 large garlic clove
- 20g fresh turmeric
- 1 large onion (peeled and halved)
- 20g oil
- 4 cardamom pods
- 1 tbsp paprika
- 1 tbsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- ¼ tsp allspice or 2 allspice berries
- 1 cinnamon stick
- 1kg gravy beef diced
- 50g vegetable stock paste
- 400g tin tomatoes
Place ginger, garlic, turmeric and onion in the bowl and chop on Speed 6 for 3 seconds. Add oil and sauté for 10 minutes at Varoma Speed 1.
Add all spices (except cinnamon) and beef and mix on Reverse Speed 3 for 5 seconds.
Add remaining ingredients and cook for 60 minutes at 100deg Reverse Soft Speed.
Note: This makes for a “dry” curry but if you would like more of a sauce then add 100g water to the mix.