Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Vegetarian => Topic started by: Thermomixer on September 01, 2008, 08:25:53 am
-
Name of Recipe: Beetroot Curry - thanks to Jules at Stonesoup
Number of People: 6
Ingredients:
1 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp yellow mustard seed
1 fresh coconut
2 large onions, peeled & quartered
1 clove garlic
1 cm piece fresh ginger
1 large green chilli, halved & seeds removed
2 Tbsp oil
3 medium beetroot
water or stock to add to coconut water to make up to 250 ml
2 tsp palm sugar
juice of 1 lemon or lime
1 tsp oil
2 sprigs fresh curry leaves
1 Tbsp fresh coriander leaves
Preparation:
Place the coriander, cumin and mustard seeds into the TM bowl and dry roast for 5 minutes at 100°C on speed 1. Remove from bowl and set aside.
Remove flesh from coconut, saving water for later. Break coconut flesh into chunks and place into TM bowl and chop for 30 seconds on speed 5. Scrape down after 15 seconds. It should be shredded but not mashed. Remove from bowl and set aside.
Place onion, garlic, ginger and chilli in TM bowl and chop for 10 seconds on speed 7.
Scrape down after 5 seconds. add oil to the TM bowl and cook for 5 minutes at 100°C on speed 1.
While onion mixture is cooking, peel beetroot and cut into 2cm chunks.
Once onion has sauteed, add beetroot, coconut flesh, spice mix, coconut water & stock/water and palm sugar. Cook for 30 minutes at 100°C on reverse and speed 1. Check to see if the beetroot is tender enough at this point, you may need to cook it for another 10-20 minutes.
Once the beetroot is tender, heat the teaspoon of oil in a frying pan and carefully drop in the curry leaves, they will tend to spit and jump out. Fry for about 20 seconds then add to the curry with the lemon/lime juice. Mix the curry leaves and juice through for 30 seconds on reverse and speed 1.
Serve topped with coriander leaves.
Photos:
(http://4.bp.blogspot.com/_bNPH41zg68M/SKqAmk8R9fI/AAAAAAAAARI/_mAvsA-E5fg/s320/Beetroot+Curry+1.jpg)
(http://3.bp.blogspot.com/_bNPH41zg68M/SKqAzV85QpI/AAAAAAAAARQ/n4pT_eMi1kY/s400/Beetroot+Curry+2.jpg)
Tips/Hints:
The recipe was inspired by Jules at Stonesoup http://thestonesoup.com/blog/2008/08/the-colour-purple/#more-176 (http://thestonesoup.com/blog/2008/08/the-colour-purple/#more-176)
You can modify it by using coconut cream instead of fresh coconut.
-
I know it's a while since you put this up, but I tried it today ( with my own modifications, nothing too drastic) and it is very tasty and a gorgeous colour. I cut my beets into 1/8s and ended up slowly cooking the whole lot on the stovetop after I did all the iniial prep in the TM. Thanks for the exotic recipe. Heidemarie
-
I like seeing people looking up some of the older postings and doing reviews. I'm sure Thermomixer will be pleased too.
-
sourpuss Thanks for having the courage to try it. Glad you did like it. :-* :-* :-*
-
I don't have any fresh curry leaves Thermomixer and don't know where to get any. What is the taste of it? I have dried kaffir lime leaves, maybe this would work without frying ???
-
That looks a fabulous recipe Thermomixer. I love beetroot. I would be too lazy to do the fresh coconut - woudl cocnut cream be a lesser option (i.e should Iget off my butt) or would it be OK?
-
Tebasile - just leave the leaves out - not a big part of the dish. They have a mild curry aroma.
zebraa - coconut cream should be OK but cut back on the other liquids
-
I will. Thank you Thermomixer :-*