Thermomix Indian Vegetable Curry

Ingredients (Serves 4)

  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Cardamom Seeds
  • 1/2 tsp Mustard Seeds
  • 100g Onions, cut into halves
  • 2 Garlic Cloves
  • 15g Fresh Ginger, cut into thin slices
  • 1 Fresh Red Chilli, small, deseeded, cut into pieces
  • 20g Olive Oil
  • 1tsp Ground Turmeric
  • 400g Coconut Milk
  • 100g Water
  • 1 heaped tsp Vegetable Stock Paste/ 1 Vegetable Stock Cube
  • 2tsp Salt
  • 600g Waxy Potatoes, peeled, cut into pieces
  • 150g Carrots, cut into slices
  • 150g Cauliflower, cut into florets
  • 150g Courgettes, cut into slices
  • 100g Frozen Green Peas
  • 2 Sprig Fresh Corriander, leaves only


  1. Place coriander, cumin, cardamom and mustard seeds into mixing bowl and toast 6 mins/ 120°C/ Reverse Speed 1.
  2. Add onions, garlic cloves, ginger and red chilli and chop 5s/ Speed 5. Scrape down sides of mixing bowl.
  3. Add olive oil and saute 6 mins/ 120°C/ Speed 1.
  4. Add turmeric, coconut milk, water, vegetable stock and salt and blend 1 min/ Speed 10.
  5. Add potatoes and carrots, and cook 1o mins/ 100°C/ Reverse Speed Slow Stir.
  6. Meanwhile, insert Varoma tray into Varoma dish and place cauliflower, courgettes, and frozen green peas into Varoma tray.
  7. Place Varoma into position and cook 12 mins/ Varoma/ Reverse Speed 1.
  8. Remove Varoma, add vegetables from Varoma tray into mixing bowl, insert measuring cup (MC) and cook 2 mins/ 100°C/ Reverse Speed Slow Stir.
  9. Transfer curry into a bowl, garnish with coriander leaves and serve hot.

Tip: Use other vegetables like broccoli, green beans, peppers or squash.

Recipe adapted from The Basic Cookbook.

For more recipes, buy it here.

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