ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lamb Rogan Josh # 2

Yep I am still pumping out the curries, seriously can't get enough of them.  However with the new Indian Cookbook and Chip about to be launched in a couple of weeks you can be sure I won't need to share any more curries (for a little while anyway).  I just loved how easy this was to slap together at the last minute.  Of course it would have been even better had I let the lamb absorb all the spices, next time!  Hope you enjoy this delicious meal.  PS  I have been making the Peshwari Naan from the New Flavours of India cookbook (perks of being a consultant) and OH MY GOODNESS I think I am addicted!.  :) Eb x

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  • 2 tsp coriander seeds
  • 4 cardamom pods (black)
  • 2 tsp cumin seeds
  • 2 tsp ground paprika (I used smoked)
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 dry bay leaves
  • 1 tsp salt
  • 500g – 1 kg lamb (I used lamb steaks halved)
  • 1 onion (150g) peeled and halved
  • 40g fresh ginger, peeled
  • 2 Garlic cloved, peeled
  • 1-2 fresh red chillies or to taste
  • 40g olive oil
  • 180g Greek yoghurt
  • Fresh coriander chopped

Add all the spices to the bowl and sauté for 5 minutes at 120°/Varoma Speed 1.

Add salt and mill on Speed 10 for 1 minute.

Add lamb and mix Reverse Speed 2 for 10 seconds.  Set aside.  You can do this bit ahead of time and then leave to marinade for 6 hours or overnight.

Place oil garlic, chillies, onion and ginger in the bowl and chop on Speed 7 for 5 seconds.  Scrape down the sides.  Sauté for 5 minutes at 120° Reverse Speed 1.

Add lamb and yoghurt cook for 40 mins at 90° Reverse Speed 1.

Place into your Thermoserver to rest.  Garnish with fresh coriander.  Serve with rice.

Indian Roasted Lamb Shoulder

I've grabbed this recipe from a Taste magazine and of course made it easier using the Thermomix.  Awesome flavours and can be served with just a salad or part of a curry buffet.  Enjoy.  Eb x

Original Recipe from Taste.com

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  • 6 garlic cloves
  • 40g fresh ginger peeled
  • 1 tbsp garam masala
  • 2-3 coriander roots
  • 1-2 fresh red chillies or to taste
  • ½ tsp turmeric
  • 2 tsp salt
  • 2 large brown onions peeled and halved
  • 40g olive oil
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 400g tin whole tomatoes
  • 200g greek yoghurt
  • Fresh coriander leaves
  • Lamb shoulder

 

Add garlic, ginger, garam masala, coriander roots, chilles, turmeric and salt into the bowl and blitz on Speed 8 for 30 seconds.  Rub over the lamb and allow to marinade overnight or for a few hours. 

Preheat oven to 150°.

Add onions, coriander, cumin, paprika and oil and chop on Speed 5 for 3 seconds.  Scrape down the sides and cook for 10 minutes at 120° Reverse Speed Soft. (TM31 use Varoma Temp)

Add tomato, yoghurt and coriander leaves and mix on Speed 4 for 10 seconds.  Pour over the lamb in a large oven proof dish.  Bake for 3 hours or until cooked to liking.

When cooked, allow to rest then serve on a bed of spinach leaves and with a simple yoghurt dressing and naan breads.

Indian Chicken and Potato Bake

This is just a big pile of yum!  I love doing all the prep work in the Thermomix then chucking it in the oven to get on with other stuff (like more cooking!)  Don't be put off by the amount of oil because it's not an "oily" dish to eat and it creates the sauce.  Serve it with some yoghurt and naan, leave out the chicken if you're vegetarian, add it heaps more chicken if you are feeding a crowd, either way you will love it.  Enjoy.  Eb x

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  • 800g Potato cubed 3cm pieces
  • 500g water
  • 1 large egg plant cubed
  • 1 red capsicum, cubed
  • 1 punnet cherry tomatoes
  • 2 large onion, sliced into 8ths
  • 2tbsp mustard seeds
  • 2tbsp cumin seeds
  • 1tbsp fenugreek seeds
  • 100g olive oil
  • 40g fresh ginger peeled
  • 3 garlic cloves peeled
  • 2 red chillies (or to taste)
  • 12 curry leaves
  • 40g coriander stalks and roots (leaves to garnish)
  • 1 tbsp turmeric
  • 6-12 chicken thighs (fillet or cutlet)
  • 1-2 heaped tsp salt
  • Extra oil if required.

Place potato into the Varoma and the water to the bowl and cook for 30 minutes at Varoma Temp Speed 3. 

Meanwhile grab a large roasting pan.  Add eggplant, capsicum, tomatoes and onion to the pan.  When the potato is cooked, add to the vegetables.

Empty the bowl.  Add the oil, mustard seeds, cumin seeds, fenugreek seeds and curry leaves.  Cook for 10 minutes at 120° Speed 1.

Add ginger, garlic, coriander, turmeric and chillies and chop on Speed 7 for 5 seconds, scrape and repeat if necessary.

Preheat the oven to 200°.

Pour the oil over the vegetables and coat well. Snuggle the chicken into the vegetables and drizzle with more oil if necessary and sprinkle with the salt.

Place in the oven and bake for 1 hour.

Dressing, add all ingredients together

200g greek yoghurt

Handful of fresh mint leaves chopped

Juice of a lemon or lime

Salt and pepper

Balinese Beef Curry

I have been struggling to find a beef curry that really excites me (hence all the chicken curries) but this one has just become my go to beef curry.  UNBELIEVABLE FLAVOURS and ridiculously easy.  I know you will love this one.  Eb x

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  • 40g Cashews
  • 2 Red chillies (or to taste)
  • 2-3 garlic cloves
  • 40g fresh ginger, peeled
  • 2 lemongrass stalks
  • 4 kaffir lime leaves
  • ½ tsp turmeric
  • 1 tsp salt
  • Pepper to taste
  • 1 large onion, peeled and halved
  • 40g olive oil
  • 500g – 1kg gravy beef diced (large)
  • 80g kecup manis (sweet soy sauce)
  • 270g coconut cream

Place cashews in the bowl and mill on Speed 8 for 10 seconds.  Set aside.

Add chilli, garlic, ginger, lemongrass, kaffir leaves, turmeric, salt and pepper in the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides.  Repeat if necessary.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add oil then sauté for 7 minutes at 120°/Varoma Reverse speed 1.

Add cashews, soy sauce, beef and coconut cream and cook for 45 minutes at 100° Reverse Speed 1.

Cook for a further 10 minutes at 115°/Varoma Reverse Speed 1.

Place into a Thermoserver to rest while you make your rice.

Fragrant Chicken and Coconut Curry

And the first recipe for 2017 is naturally a curry.  Apologies for those who are over curries but this one was too good not to share.  It will have your tastebuds singing and is so easy to put together that it has become a favourite mid week dinner for us.  Hope you enjoy it too.  Eb x

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  • 30g macadamia nuts
  • 5g coriander seeds
  • ½ cinnamon stick
  • 1 brown onion peeled halved
  • 30g fresh ginger peeled
  • 3 garlic cloves
  • 1-2 red chillies (to taste)
  • 2 lemongrass stalks
  • 30g olive oil
  • 5g palm sugar
  • 400g coconut cream
  • 100g water
  • 1-2 tbsp vegetable or chicken stock paste (or tsp salt) to taste
  • 5 kaffir lime leaves
  • 4 chicken thighs diced
  • Vegetables sliced/diced (sweet potato, broccoli, carrot, snow peas, capsicum, cabbage – whatever you have on hand)
  • Lime wedges

Place nuts, coriander and cinnamon into the bowl and dry roast for 5 minutes at 120°/Varoma Speed 1.  Allow to cool for a few minutes then mill on Speed 9 for 30 seconds.

Place garlic, ginger, lemongrass, onion and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add oil then sauté for 5 minutes at 120°/Varoma Speed 1.

Add kaffir leaves, sugar, stock, coconut cream and water.  Insert simmering basket and add chicken.  Place Varoma on top with your vegetable selection and cook for 20 minutes at Varoma Speed 2. (you may need to stir chicken after 10 minutes).

When cooked, place chicken and vegetables into your Thermoserver.  Blitz the sauce for 30 seconds on Speed 9.  Pour into your Thermoserver over chicken.  Leave to rest while you cook rice.

Serve with rice and lime wedges.

Baked Butter Chicken

So by now you would be getting a good understanding of my love of chicken curries :) Personally I can never have too many.  So here is a version of Butter Chicken, very different to my non baked Butter Chicken, but made simply.  The sauce is all blitzed up in one hit then you can leave it to marinade.   Great for making a head of time or even freezing so you have a meal good to go.  We loved this one and hope you do too.  Enjoy.  Eb x

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Note: Allow time to marinade.

  • 100g almonds
  • 40g fresh ginger peeled
  • 2 large garlic cloves
  • 1 fresh red chilli (or to taste)
  • 200g plain/greek yoghurt
  • 3 whole cloves
  • ¼ tsp ground cinnamon
  • 1 heaped tsp garam masala
  • 5 black cardamom pods (you could use green)
  • 400g tin tomatoes
  • 40g chicken stock paste (or vegetable)
  • 6-8 chicken thighs, trimmed
  • 1 large onion, sliced thick
  • 30g olive oil
  • Fresh coriander to serve

Place almonds in the bowl and mill on Speed 9 for 10 seconds.  Add ginger, garlic, chilli, yoghurt, cloves, cinnamon, garam masala, cardamom, tomatoes and stock, then blitz on Speed 9 for 1 minute.

Pour over chicken and onion and marinade for a minimum of 2 hours or overnight.

Preheat oven to 180°.  Place chicken and all the marinade into an ovenproof dish.  Drizzle the top with oil, cover and bake for 60-90 minutes.  Take the cover off and bake for a further 10-15 minutes.

Garnish with coriander.

Apricot Chicken Curry

Bang on for deliciousness!!!  I grew up eating Apricot Chicken, but this is not like that (sorry mum) this is so much better.  Converted from an awesome book that I am working my way through it is a must make for a quick and easy dinner.  The only spice it uses is your Thermomix made garam masala which I absolutely love.  I served this with an Okra curry that was equally delicious and some potato straws (fried grated potato).  The crunch of the potato took it to another level!  Enjoy.  Eb x

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  • 2 large garlic cloves
  • 40g fresh ginger peeled
  • 1 red chilli (or to taste, remove seeds for milder curry)
  • 1 brown onion, peeled and halved
  • 1 tbsp garam masala
  • 40g olive oil
  • 6-8 chicken thighs, halved
  • 50g tomato paste
  • 100g water
  • 1 tsp salt
  • 30g white balsamic vinegar
  • 30g brown sugar
  • 130g dried apricots

Place garlic, ginger and chilli in the bowl and blitz on Speed 8 for 5 seconds.  Scrape down the sides.

Add onion and chop on Speed 5 for 3 seconds.  Scrape down sides.

Add garam masala and oil then sauté for 5 minutes at 120° Reverse speed 1.

Add chicken and cook for 5 minutes at 100° Reverse Soft Speed.

Add tomato paste, salt and water then cook for 15 minutes at 100° Reverse Soft Speed .

Add vinegar, sugar and apricots and cook for 15 minutes at 100° Reverse Soft Speed.

 

Chicken Tikka Masala Two!

Although we already have a Chicken Tikka Masala recipe on the page, I found another one that was equally as good with slightly different flavours.  Chicken curries are our absolute favourite meals here and you can never have too many to choose from.  This was an absolute winner and will definitely be a regular.  Enjoy.  Eb x

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  • 1 tbsp paprika
  • ½ tsp chilli powder (or to taste)
  • 2 tbsp garam masala
  • 20g lemon juice
  • 4 garlic cloves
  • 40g fresh ginger peeled
  • 30g coriander leaves/stems/roots
  • 120g plain yoghurt
  • 8 chicken thighs, trimmed

Add all ingredients except chicken into the bowl and blitz on Speed 8 for 30 seconds.  Scrape down sides and repeat if necessary.  Pour over the chicken and set aside for 6-8 hours.

On a hot griddle pan, fry the chicken thighs until cooked.  Can be served at this stage or in the sauce below.

  • 50g almonds or 1 tbsp almond butter
  • 4 black cardamom pods
  • ½ cinnamon stick
  • 1 onion, halved
  • 2 garlic cloves
  • 1 tbsp garam masala
  • ½ tsp chilli powder
  • 20g brown sugar
  • 400g tin tomatoes
  • 200g cream
  • 1 heaped tsp salt

In a fry pan heat the cardamom pods and cinnamon stick up to release the flavour.

Add the almonds to the bowl and mill on Speed 8 for 30 seconds.  Set Aside.

Add the cardamom and cinnamon to the bowl and mill on Speed 8 for 1 minute.

Add the onion and garlic and chop on Speed 5 for 5 seconds.  Add 20g oil and sauté for 5 minutes at 120° Reverse Speed 1.

Add tomatoes, sugar, salt, garam masala and chilli and cook for 15 minutes at 100° Reverse Speed 1, no MC and basket on top.

Add cream and almonds and cook for 5 minutes at 100° Reverse Speed 1.

Add chicken pieces and cook for 5 minutes at 100° Reverse Soft Speed.

Garnish with coriander and serve with rice and yoghurt.

Thai Cashew Prawn Curry

  • 100g cashews (or peanuts)
  • 2 garlic cloves, peeled
  • 1-2 red chillies (note I did one but wish I’d done 2)
  • 2 coriander roots
  • 20g fresh ginger peeled
  • 1 brown/red onion, halved
  • 1 large red capsicum roughly chopped
  • 40g olive oil
  • 270g coconut cream
  • 50g fish sauce
  • Juice of 1 lime (approx. 25g)
  • 25g palm sugar (or brown sugar)
  • 1 tbsp vegetable stock paste
  • 200g prawns, peeled (note you could add more)
  • 2 carrots, julienne
  • Handful of snow peas
  • Fresh coriander leaves to garnish

Add cashews to the bowl and mill on Speed 9 for 10 seconds.  Set Aside.

Add garlic, chillies, coriander roots and ginger to the bowl and chop on Speed 8 for 3 seconds.  Scrape down the sides.

Add onion and capsicum and chop on Speed 5 for 2 seconds.

Add oil and sauté for 5 minutes at 120°/Varoma Temp Speed 1.

Add coconut cream, fish sauce, stock paste, lime, palm sugar and cashews and cook for 15 minutes at 100deg Speed 1.

Add prawns, carrot and snow peas and cook for a further 5 minutes at 100° Reverse Speed Soft.

Serve with rice and garnish with coriander.

Cauliflower Fritters

Next Indian cook up try giving these a whirl.  Very easy to put together and a great start to a meal.  I was shocked that both my non-cauliflower loving kids loved this.  Enjoy. Eb x

  • 1 large garlic clove
  • 10g fresh ginger
  • 1-2 red chillies
  • 2 spring onions
  • Handful of coriander stems and leaves
  • 500g cauliflower florets
  • 150g chick pea flour
  • 3 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 ½ tbsp ground cumin
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 eggs
  • Oil for frying

Place garlic, ginger, chilli, onions and coriander leaves in the bowl and chop on Speed 8 for 3 seconds

Add cauliflower, spices and flour and chop on Speed 4 for 10 seconds (use your spatula to help).

Add eggs and mix on Reverse Speed 3 for 30-40 second or until well combined.

Heat oil in a pan on medium high and add spoonfuls of the mix.  Cook until golden.  Serve with seasoned yoghurt with mint.

Fenugreek Chicken Curry

One thing I love about being a Thermomix Consultant is the constant access to information about food.  Every meeting we attend we learn something that we can apply to our cooking at home whether it be a massive AHA moment or a minor improvement.  At our branch meeting this week the lovely Josianne did a talk on curries which as you know is my favourite food.  She has now introduced me to fenugreek leaves!!  I have always used fenugreek seeds but never the leaves.  So that combined with the latest Taste magazine I have put together this curry.  We all agreed it was delicious!!

My husband has been enjoying a baked curry of late (as have I to be honest) but what I love is that the curry powders to paste to sauce are all created effortless in the Thermomix then poured over the chicken and baked in the oven leaving the Thermomix free to keep creating (if you wish!)  Baking it also gives you the option to feed an army by adding more chicken thighs or vegetables.  I hope you guys enjoy this one as much as we did.  Eb x

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  • 140g brown onion peeled and halved
  • 3 garlic cloves
  • 30g fresh ginger peeled
  • 1-2 red chillies (to taste)
  • 2 tbsp curry powder (Try Recipe Community JJCapers curry powder)
  • 1 tbsp cumin seeds
  • 1 coriander root
  • 1 tbsp fenugreek leaves
  • 50g Ghee (or oil)
  • 50g tamarind puree
  • 1 tsp brown sugar
  • 30g chicken/vegetable stock paste
  • 500g fresh tomatoes cut in quarters
  • 1 tsp salt (optional)
  • 6-8 chicken thighs (with bone in or out – your preference) see notes

Add onion, garlic, ginger, chillies, curry powder, cumin seeds, coriander root, fenugreek leaves and ghee to the bowl.  Chop on Speed 7 for 3 seconds.

Scrape down the sides and cook for 7 minutes at 120deg on Speed 1.

Add tamarind, sugar, stock, tomatoes and salt and cook for 10 minutes at 100deg Speed 2.

Meanwhile preheat oven to 180deg and place your chicken thighs in a casserole dish.

Blitz the sauce on Speed 5 then gradually taking the dial to Speed 9 for 30 seconds.

Pour over your chicken pieces and toss to coat.  Cover the dish with alfoil or casserole dish lid and bake for 30 minutes.  Remove lid and bake for a further 30 minutes.

Serve with tortillas, naan, rice, yoghurt and fresh coriander to garnish.

Notes:  If you would prefer to cook your chicken in the Thermomix, I would use up to a maximum of 8 chicken thighs quartered and cook for 30-40 minutes at 100deg Reverse Speed Soft.

If you want to bulk up the meal, add some chopped potatoes to the chicken when baking.  If baking you can also add more chicken thighs.

Crunchy Spiced Potatoes

This is a quick way to jazz up some dull potatoes.  When I asked my 11 year old what I should call this recipe she said "most awesome potatoes" so she clearly loved them.  Enjoy.  Eb x

  • 20g fresh ginger peeled
  • 2 cloves of garlic
  • 1 coriander bunch
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground tumeric
  • 1 heaped tsp salt
  • 40g oil
  • 6 large potatoes (or enough to feed whoever you're feeding)

Cook your potatoes either by cutting into pieces and steaming in your Varoma or I did cheat and cooked in the microwave whole for around 20 minutes (or until cooked through).  Allow to cool then cut into big chunks.

Place all other ingredients into your TMX bowl and blitz on Speed 8 for 20 seconds.  Scrape down sides and repeat if necessary.  Toss through your potatoes so they are well coated.  Place onto a lined baking tray and cook in a preheated oven on around 180deg until crunchy (30-40 minutes) or I used my airfryer for 20 minutes on 180deg.  Delicious.

 

Indian Meatball Curry

Taste magazine has served up some absolute crackers this month!!  The picture in the magazine had me drooling so it was on my MUST convert list STAT!  A real winner it is too.  All 4 of us devoured this simple but delicious dinner.  I dare say it will be a regular around here.  Enjoy.  Eb x

Note: to save time when I next make them, instead of adding rice to the meatballs I would just use breadcrumbs.

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Meatballs

  •  50g brown rice
  • 500g boiled water
  • 400-600g beef diced (use whatever is on special, I used Skirt Steak)
  • 1 clove garlic
  • 1 spring onion
  • 1 chilli
  • Handful coriander leaves and stems
  • 2 tsp garam masala

Add water to the bowl and insert the simmering basket.  Weigh in the rice and cook for 20 minutes at Varoma Speed 3.  Set Aside to cool.

Add garlic, onion, chilli, coriander and garam masala to the bowl and turbo for 1 second.  Scrape down sides and repeat if necessary.

Note:  I used 440g of beef diced smallish so I added all of this to the bowl and did Turbo for 6-8 seconds.  This served 4 of us with leftovers for 1.  However if you are using 600g beef I would add 300g beef and Turbo for 6-8 seconds.  Remove.  Add remaining 300g and Turbo for 6-8 seconds.

Add all the beef back into the bowl along with the cooked rice and mix on Reverse Speed 4 for 10 seconds.

Roll into small balls and place in your simmering basket.  Or place into a container ready to be used.

Sauce

  • Handful of coriander stems and root
  • 1 garlic clove
  • 25g fresh ginger
  • 1 chilli
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 10 curry leaves
  • 40g oil
  • 1 onion peeled and halved
  • 1 tsp turmeric
  • 400g tin tomatoes
  • 270g coconut cream
  • 30g beef stock paste (you can use the veg stock)
  • 2 tsp garam masala

Without cleaning the bowl, add coriander, garlic, ginger and chilli to the bowl and chop Speed 8 for 2 seconds.  Scrape and repeat if necessary.

Add curry leaves, cumin seeds, mustard seeds and oil and cook for 7 minutes at 120deg or Varoma on Speed 1.

Add onion and chop on Speed 6 for 3 seconds, add turmeric and saute for 5 minutes at 120deg or Varoma Speed 1.

Add tomatoes, stock and coconut cream, insert the basket, sprinkle the meatballs with extra garam masala and cook for 20 minutes at 100deg Speed 2. 

Use a spoon to gently toss the meatballs around then cook for a further 7 minutes at Varoma Speed 2.  (To avoid splatter, place your Varoma base on top).

Serve with rice, yoghurt and fresh coriander leaves.

Indian Beef Curry

You guys are going to love this beef curry.  It's the perfect partner to any curry night with its basic but delicious flavours.  We had this with my Butter Chicken, plain rice, yoghurt and naan and everthing was working beautifully together.  Saturday night is generally Indian banquet night at ours, it's my homemade takeaway night without feeling like I have slaved in the kitchen.  Hope you enjoy this one too!  Eb x

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  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tbsp. fennel seeds
  • ¼ -1 tsp cayenne pepper (to preference)
  • 1 tbsp smoked paprika
  • 1 tsp black peppercorns
  • 800g diced gravy beef or beef skirt
  • 2 garlic cloves
  • 30g fresh peeled ginger
  • 1 brown onion, peeled and halved
  • 40g olive oil
  • 1 cinnamon stick
  • 4 black cardamom pods
  • 1 tsp fenugreek seeds
  • 10 fresh curry leaves (or dried)
  • 50g TMX stock paste (vegetable/chicken or beef)
  • 300g coconut cream
  • Juice ½ lemon
  • Fresh coriander to garnish

Add coriander, cumin, fennel, cayenne, paprika and pepper to the bowl and dry roast for 5 minutes at Varoma/120deg Speed 1.  Allow to cool slightly then mill on Speed 9 for 30 seconds.

Add beef and combine for 10 seconds on Reverse Speed 2.  Set aside.  This could be done ahead of time to allow the flavours to infuse.

Add garlic, ginger and onion and chop Speed 7 for 3 seconds. Add oil, cinnamon, cardamom, fenugreek and curry leaves and sauté for 10 minutes at Varoma/120deg Reverse Speed 1.

Add beef, stock, coconut cream and lemon juice and cook for 60 minutes at 100deg Reverse Speed 1.

Place into your Thermoserver to rest while rice is cooking.

Eb's Butter Chicken

I have tried a number of butter chicken recipes and found most of them fell short of having that real oomph I was looking for.  I came across a recipe which I put on our site and whilst I enjoyed it, it uses tandoori paste which I don't always have on hand ready to go, so I decided to create my own version .  I am super excited to share this recipe with you all.  I made a couple of months ago and I have been sharing it with some close friends (who have all given the thumbs up) and it has also become my 10 year old daughters FAVOURITE dinner.  Infact this week, after having it last Saturday night yet again, she asked to have it EVERY night.  Tonight I was determined to have a different chicken curry but couldn't help but enjoy it for the umptenth time because it is so darn good.

I really hope you guys enjoy it as much as we are and also enjoy how quick and easy it is to make a curry powder then turn it into a curry paste then into a curry sauce and finally a chicken curry.  Eat this with fresh homemade naan bread (recipe on ThermOMG) and a nice dollop of homemade yoghurt.  Looking forward to hearing your feedback on this one.  Enjoy.  Eb x

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  • 1.5 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • ½ tsp peppercorns
  • 2 fresh or dry bay leaves
  • ½ cinnamon stick
  • ¼ - 1 tsp cayenne pepper (for us ¼ is plenty!)
  • 1 tbsp smoked paprika
  • 1 tbsp turmeric
  • 100g roasted cashews

Add all of the above except the cashews to the bowl and dry roast for 5 minutes at Varoma Speed 1.

Add cashews and mill on Speed 9 for 10 seconds.

  • 30g fresh ginger peeled
  • 2 large garlic cloves peeled
  • 170g brown onion peeled and halved
  • 50g coriander (roots/stems/leaves)
  • 2 – 4 fresh red chillies (or to your preference)

 Add the above to the bowl and chop on Speed 7 for 5 seconds.

  • 30g olive oil

Add oil and sauté for 5 minutes at 100deg Speed 1.

  • 20g lemon or lime juice
  • 200g tomato puree OR 100g tomato paste
  • 50g TMX stock paste
  • Salt and pepper to taste

Add the above to the bowl and cook for 4 minutes at 100deg Speed 1.  Blitz sauce for 1 minute on Speed 5 then slowly take to Speed 9.

  • 6-8 quartered chicken thighs
  • 200g cream

Add cream and chicken and cook for 20-40 minutes (depending on qty of chicken) at 100deg Reverse Soft Speed.

Garnish with fresh coriander leaves

Bean Curry

The original recipe for this one comes from a girlfriends mum who was responsible for making me LOVE curries.  This is meant to be a very hot curry so don't be shy when adding your chillies but of course it is still delicious without the heat.  I generally do this one when I am having multiple curries because you don't need to have a lot of it to enjoy it.  It does work best using kidney beans but I have used lentils, borlotti and cannellini beans.  Enjoy. Eb x

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  • 2 cans of beans or lentils (kidney beans work really well!)
  • 40g olive oil
  • 1 medium onion peeled and halved
  • 20g fresh ginger
  • 10g garlic cloves
  • 3 chillies (or to taste)
  • 1 heaped tsp ground coriander
  • 1 heaped tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp chilli powder (or to taste)
  • 400g tin tomatoes
  • 50g vegetable stock paste
  • Fresh coriander leaves and stems
  • Salt to taste.

Add onion, garlic, ginger and chilli to the bowl and Chop Speed 6 for 3 seconds.

Add spices and oil and cook for 5 minutes at Varoma Soft Speed.

Add tomato and stock and cook for 10 minutes at 100deg Soft Speed.

Insert butterfly, add beans/lentils and cook for a further 5 minutes at 100deg Reverse Soft Speed.  Adjust seasoning and stir through coriander.

Chicken Tikka Masala

As I have already mentioned before, there will be curries a plenty coming your way this year but I have to say, it will be hard to move past this one.  It was amazing!!  So much flavour and every bit of sauce was mopped up with the naan bread (which by the way was made by my husband - the non cook!!).  Now if you are the type of family that doesn't like HOT food then leave out the cayenne pepper but if you LOVE hot food add more.  The measurements in this recipe suited my family perfectly.  My kids have become incredibly tolerant to spice and heat by gradually adding more chilli to the curries but this one I would consider a mild curry.  I see a fight at lunchtime today over the leftovers!!!  Enjoy.  Eb x

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  • 10g fresh garlic cloves
  • 25g fresh ginger
  • Tsp salt
  • 20g fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • (you can add more)
  •  80g cream
  • 1 tsp garam masala
  • 40g olive oil
  • 4-8 Chicken thighs trimmed and halved

Place everything except the chicken in the bowl and blitz on Speed 8 for 10 seconds.  Scrape down the sides and repeat.

Pour over chicken and allow to marinade for 6 + hours.

Clean the bowl.

Preheat oven to 200deg and line a baking tray. 

  • 1 brown onion peeled & halved
  • 15g fresh ginger
  • 3 garlic cloves
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • ¼ tsp cayenne pepper
  • 2 tsp smoked paprika
  • 1 tsp garam masala
  • 40g olive oil
  • 400g tin tomatoes
  • 100g water
  • 20g vegetable stock paste
  • 80g yoghurt (can be coconut yoghurt)
  • 1 tsp salt
  • Fresh coriander chopped

Add onion, garlic and ginger and chop on Speed 5 for 5 seconds. Scrape down the sides.  Add oil, turmeric, coriander, paprika, cayenne and garam masala and cook for 5 minutes at Varoma Reverse Speed 1.

Place chicken into the oven to bake for 20 minutes.

Add tomatoes, yoghurt, stock, salt, water and cook for 15 minutes at 100deg Reverse Speed 1.

Add fresh coriander and mix on Speed 3 Reverse for 10 seconds.

Place chicken and sauce into a Thermoserver and gently toss through.  Serve with rice and naan bread.

Biryani Chicken and Rice using TM5 Automated Cooking mode

When you have an 8 hour drive to Esperance you have a lot of time to think, so naturally my mind wanders to cooking.  One of my favourite dishes is Biryani Chicken which was introduced to me by my Cousin-In Law, San.  Now she will always remain the queen of the biryani but I was curious, could I do it on the Automated Cooking mode on TM5.  YES!!!!  I have changed parts of San's recipe to make it more a Thermomix recipe and we all love it.  I particularly loved how easy it was and not having to worry about over cooking/burning the rice!  The rice is a great full flavoured vegetarian option, you don't have to do the chicken but I highly recommend you do.  This has taken my love of TM5 to a whole new level - what other rice creations can I now make using the Boiled Rice method.  Stay tuned......  Enjoy.  Eb x

Print this recipe

  • 4-8 Chicken thighs trimmed and quartered
  • 5g fresh ginger
  • 1 garlic clove
  • Juice of 1 lime
  • 2 coriander roots
  • 150g plain yoghurt
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper (less or more – to your preference)
  • 40g tomato paste
  • Salt and pepper

Place everything except the chicken in the bowl and blitz on Speed 9 for 10 seconds.

Pour over chicken and allow to marinade for 2 + hours.

Clean the bowl.

For the rice.

  • 150g brown onion peeled and halved
  • 20g fresh ginger
  • 2 garlic cloves
  • 2-3 chillies
  • 1 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 40g olive oil
  • 400g tin tomatoes
  • 800g water
  • 500g long rice
  • 1 tsp salt
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 black cardamom pods
  • 2 whole cloves
  • Fresh coriander leaves, roasted cashews and black cumin for garnish

Add onion, garlic, ginger and chillies to the bowl and chop on Speed 6 for 2 seconds.  Add oil, turmeric, coriander, cumin and garam masala and cook for 5 minutes at Varoma Reverse Speed 1.

Meanwhile, put a bit of oil in a pan and heat up the cloves, cinnamon, cardamom and bay leaves until just fragrant.  Turn heat off.

Set your TM5 to Automated Cooking for Boiled Rice.  When asked to add water add 800g (NOT 1000g) and a tin of tomatoes.  Follow the instructions of your machine to add the salt and rice.  Add bay leaves, cardamom, cinnamon and cloves after you have added the rice.  Then turn the dial to cook on auto mode.  I put a simmering basket on top to avoid splatter.

Meanwhile heat your oven to 200deg and place your chicken on a lined baking tray and cook for approximately 20 minutes.

Place into a Thermoserver or platter as soon as it is ready and top with cashews, coriander and cumin seeds.  Serve the chicken either through the rice or on the side.

Coconut Chicken Curry

Probably my most favourite thing to cook in my Thermomix is the curries.  There are so many to choose from and the flavours are just phenomenal!!  But I have to be honest I have been in a "curry rut".  Stuck on making the same curries, my most favourite.  Not that it's a bad thing, quite honestly if I had them every night for dinner I'd be a happy girl but I really wanted to make it my mission this year to discover some new delights.  So I asked for a curry book for Christmas and Santa delivered.  Tonight was my first 2 conversions and I was in heaven.   I did a beef curry which was delicious but I think it needs tweaking to get some more flavour in it but the chicken curry was divine.  The coconut flavours are delicious with the rice and cashews adding creamy goodness.  I hope you guys enjoy this one as much as we did.  Eb x

Print this recipe

  • 2 tbsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp ground fennel
  • ¼- ½  tsp cayenne pepper
  • Tsp salt
  • 15g raw basmati rice
  • 10g shredded coconut
  • 3 black cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 tsp fenugeek seeds
  • 50g cashew nuts
  • 1 onion (peeled and halved)
  • 2 garlic cloves
  • 2 red chillies (or to taste)
  • 1 large tomato quartered (approx. 200g)
  • 40g olive oil
  • 4-8 chicken thighs (trimmed and quartered)
  • 250g coconut cream or milk
  • Fresh coriander to garnish

Add coriander, cumin, fennel, cayenne and salt to the bowl and mix on Speed 5 for 5 seconds.

Add chicken and mix for 20 seconds on Reverse Soft Speed. Set Aside.

There shouldn’t be any liquid in your bowl but if there is just use a paper towel to dry.  Add rice, coconut, cardamom, cloves, cinnamon, fenugeek and cashews to the bowl and dry roast for 10 minutes at Varoma Speed 1.  Allow to cool for 5 minutes then mill Speed 9 for 1 minute.

Add onion, garlic, chillies and tomato to the bowl and chop Speed 6 for 3 seconds.  Scrape down the sides, add the oil and cook for 10 minutes at Varoma Speed 1.

Add chicken and coconut cream and cook for 15 minutes at 100deg Reverse Soft Speed.

Serve with rice and fresh coriander.

Lamb Saag

  • 2 garlic cloves
  • Piece of ginger
  • 1-2 chillies
  • 30g butter
  • 5 g ground coriander
  • 4 cardamom pods
  • 1 small cinnamon stick broken in half
  • 800 diced lamb
  • 200g water
  • Bunch of fresh spinach roughly chopped
  • 100g cream

Add garlic, ginger and chillies to the bowl and chop for 3 seconds at Speed 5.

Add butter and sauté for 4 minutes at 90deg on Speed 1.

Add cardamom, coriander and cinnamon and cook for 1 minute at 90deg on Speed 1.

Add lamb and water, cook for 30 minutes at 100deg Reverse Speed 1.

Add spinach and cook for a further 10 minutes at Varoma Reverse Speed Soft with MC out.

Add cream and cook for another 2 minutes at Varoma Reverse Speed Soft.