Basic curry paste Thermomix recipe

 

Basic curry paste Thermomix recipe.

Basic curry paste Thermomix recipe.

This is a flavourful curry paste from a recipe originally published by an Indian friend. – for the original non-Thermomix recipe, click on Suneil’s website here, which will make enough paste for 4 curries – you can also use it to marinate chicken to grill.

It’s surprisingly easy to make and much healthier and better tasting than the shop-bought ones. You’ll know exactly what it’s your curry! No nasties or additives. 

A great home-made basic curry paste Thermomix recipe that freezes beautifully. Make it in batches and freeze for when you want to create an authentic curry.

Better than a takeaway, it is the basis for the ultimate fakaway – this fragrant, rich and versatile paste includes spices like coriander, cumin and turmeric, mixed with onions, garlic and ginger. 

There’s no chillis in this recipe but that doesn’t mean you can’t add some or lots – how hot do you want it to be?

Why make this with a Thermomix?

– no onion chopping

– no constant stirring

– no risk of anything burning

– put it on and carry on with your life 

– no pots and pans to wash up

– the finest spice mill you could ever wish for

  • 5 medium white onions
  • 6 garlic cloves
  • 2 cm fresh ginger
  • 5 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 5 tbsp cardamon pods
  • 5 tbsp cloves
  • 2 tbsp fennel seeds
  • 1 tbsp white peppercorns
  • 3 tbsp turmeric powder
  • 1 tbsp salt
  • 5 tbsp cinnamon powder
  • 7 tbsp vegetable oil
  • 400 mls water
  1. Add 5 onions, halved, 6 garlic cloves and 2 cm fresh ginger to the mixing bowl. Blitz for 20 seconds / speed 6 or until it forms a paste.

  2. Add 7tbsp vegetable oil and cook for 20 minutes / speed low / 100C without measuring cup. Set aside.

  3. Wash and dry your mixing bowl.

  4. Add 5 tbsp coriander seed, 2 tbsp cumin seeds, 5 tbsp cardamom pods, 5 tbsp cloves, 2 tbsp fennel seeds and 1 tbsp white peppercorns to the mixing bowl. Dry fry for 5 minutes / Varoma / speed 1. Enjoy the wonderful smell!

  5. Add 3 tbsp turmeric powder, 1 tbsp salt and 5 tbsp cinnamon powder. If you’ve decided to add chilli powder, now is the time to do it! Mill for 20 seconds / speed 10.

  6. Add the onion mixture to the spices and cook for 20 minutes / 100C / Speed low, replacing measuring cup with simmering basket. Add 100ml of water every 5 minutes.

  7. It should look like a thick paste. If it’s too liquid, cook for a further 5 minutes. Leave to cool.

  8. When cool, stir in some chopped coriander, divide into 4 equal parts, roll each into clingfilm to form a cylinder, which you can now freeze.

Sweet potato, curry and coriander soup – Thermomix recipe

Sweet potato, curry, and coriander soup – Thermomix recipe

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Another week, another soup… well it is still very much winter here in the UK, and a bowl full of this sweet potato, curry, and coriander soup will warm you right up.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch.


Serves 6

Active time: 5 minutes – Total time: 25 minutes

Ingredients:

  • 1 onion, peeled and halved
  • 2cm fresh ginger
  • 4 garlic cloves
  • 1kg sweet potatoes, peeled
  • 1tbsp olive oil
  • 2 tsp curry powder (as hot as you like it)
  • 1 litre chicken stock
  • 40cl coconut milk
  • 1 handful of fresh coriander

 

Let’s go…

  1. Add 1 onion, 4 garlic cloves, 2cm fresh ginger, and 1kg sweet potatoes, quartered into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides. Repeat.
  2. Add 1 tbsp olive oil, 2 tsp curry powder, and salt & pepper to taste. Saute for 5 minutes / 100C / Speed 1.
  3. Add 40cl coconut milk and 1 litre chicken stock to the mixing bowl. Cook for 15 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander.

Delicious. Bon appetit x

Spicy lentil and carrot soup – with or without a Thermomix

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Spicy lentil and carrot soup – with or without a Thermomix

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 5 minutes – Total time: 27 minutes

Ingredients:

 

  • 1 onion, peeled and halved
  • 2 garlic cloves
  • 1tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chilli flakes
  • 600g carrots
  • 200g red split lentils
  • 1 litre vegetable stock
  • 125ml milk
  • A bit of fresh coriander
  • A few dollops of plain yoghurt

 

Let’s go…

  1. Add 1 onion, 2 garlic cloves and 600g carrots (no need to peel), roughly chopped into the mixing bowl and chop for 5 seconds / speed 6. Scrape down the sides.
  2. Add 1 tbsp olive oil, 2 tsp cumin, 1 tsp chilli flakes and salt & pepper to taste. Saute for 5 minutes / 120C / Speed 1.
  3. Add 200g red split lentils, 125ml milk and 1 litre vegetable stock to the mixing bowl. Cook for 20 minutes / 100ºC / Speed 1.
  4. Blend 1 minute / speed 5 to 10, increasing speed gradually.

Top with fresh coriander, a dollop of yoghurt, and serve with warm naan bread or a loaf of crusty bread.

Delicious. Bon appetit x

Hearty sausage cassoulet – Thermomix recipe

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Hearty sausage cassoulet – Thermomix recipe

Cassoulet is probably the best French ‘peasant’ dish you can ever come across.

There is no dish in South West France that is more iconic. Some serve it with duck, pork, sausages – there are so many versions, it’s impossible to try just one!

It’s a loose, almost soup-like stew of beans and meat – it’s perfect for cold winter family dinners and can be equally served to impress your guests at your next dinner party.

This Thermomix version might not be the original cassoulet from South West France but it’s more than good enough for my family and I on this frosty Tuesday evening! And it only took me 10 minutes to put together!

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Total time: 25 minutes – COST – £9.75

Ingredients:

  • 2 onions, halved – £0.34
  • 4 garlic cloves – £0.10
  • 1 small bunch flat leaf parsley – £0.70
  • 1 yellow pepper, sliced – £0.50
  • 1 stick celery, sliced – £0.10
  • 1 large carrot, sliced – £0.10
  • 30g tomato puree – £0.08
  • 1 punnet baby plum tomatoes, halved – £0.90
  • 2 tins cannellini beans, rinsed – £1.70
  • 100g lardons – £1.00
  • A few sprigs of fresh thyme – £0.10
  • 1 chicken stock pots – £0.30
  • 1 red chili, stabbed – £0.50
  • 8 Toulouse sausages – £3.33

Let’s go…

  1. Preheat your oven to 200C.
  2. Add 2 onions, 4 garlic cloves and 1 small bunch of fresh parsley to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add a good gulp of olive oil and 1 yellow pepper,  1 carrot, 1 stick celery, all sliced. Cook for 5 minutes / 100C / Reverse speed low.
  4. Add 30g tomato puree, 1 punnet baby plum tomatoes, halved, 2 tins of cannellini beans, rinsed, 100g lardons, a few sprigs of fresh thyme, 1 red chili, whole and stabbed, 1 chicken stock pot and 200ml water. Cook for 20 minutes / 100C / reverse speed low.
  5. In the meantime, cook the Toulouse sausages in the oven for 20 minutes.
  6. Season cassoulet with salt & pepper to your liking. Remove thyme sprigs and red chili before serving. Spoon into bowls and top with the sausages.

Delicious. Bon appetit x

Jamie vs Momo #2 – tomato soup, chunky croutons, crunchy veg & guacamole, sticky prune sponge puddings

In this weekly series of complete 3-course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there aren’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Soup only can be frozen

For gluten free prune puddings, replace plain flour by buckwheat flour.


Serves 4

Active time: 25 minutes – Total time: 23 minutes (Momo 2 – Jamie 0)

Ingredients:

Tomato soup & croutons

  • 1kg ripe cherry tomatoes on the vine
  • 4 large tomatoes
  • 1 fresh red chilli
  • 4 cloves garlic
  • 1 ciabatta loaf
  • 2 small red onions
  • 4 tbsp balsamic vinegar
  • A small bunch of fresh basil
  • a few spoonfuls of creme fraiche, to serve

Guacamole platter

  • A handful of mixed colour cherry tomatoes
  • 1 fresh red chilli
  • 1 handful of fresh coriander
  • 2 ripe avocados
  • 2 limes
  • 1/2 bulb fennel
  • 1 carrot
  • 1/2 cucumber
  • 70g breadsticks

Prune pudding

  • 1 x 290g tin of pitted prunes
  • 100g plain flour
  • 50g soft dark brown sugar
  • 50g unsalted butter, room temperature
  • 1 heaped tsp ground ginger
  • 1/2 a level tsp bicarbonate of soda
  • 1 egg
  • 75ml milk
  • Golden syrup & creme fraiche to serve.

Let’s go…

  1. Preheat your oven to 220C.
  2. TOMATO SOUP – Pull the cherry tomatoes off the vines, leaving a few of the stalks. Quarter the 4 large tomatoes. Put all the tomatoes in a roasting tray. Drizzle over with olive oil and season. Halve and de-seed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put in the oven for 12 to 15 minutes.
  3. CROUTONS – Get another roasting tray. Rip the ciabatta loaf into 8 equal chunks. Add a good gulp of olive oil, a pinch of salt and insert at the bottom of the oven.
  4. PRUNE PUDDING – add 100g plain flour, 50g soft dark brown sugar, 50g unsalted butter, 1 heaped tsp ground ginger, 1/2 tsp bicarbonate soda,  one egg and 75ml milk into mixing bowl. Mix for 30 seconds / Speed 4.
  5. Get 4 cups what will all fit in your microwave at the same time. Tip the prunes into a bowl, then spoon 1 tbsp of their syrupy juice into each of the cups. Divide the prunes between the 4 cups and top with cake batter.
  6. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  7. GUACAMOLE – Place the lime peel into the mixing bowl together one red chilli and a handful of coriander. Grate for 5 seconds / speed 7. Scrape down the sides.
  8. Add flesh of 2 avocados and the juice of 2 limes. Mix for 5 seconds / speed 5.
  9. Set aside in a serving dish, cover tightly with cling film and refrigerate for now.
  10. Wash your mixing bowl.
  11. TOMATO SOUP – Add 2 small red onions to the mixing bowl. Chop for 5 seconds / speed 5.
  12. Scrape down the sides, add a gulp of olive oil and cook for 3 minutes / 120C / Speed 2.
  13. GUACAMOLE – Cut 1/2 bulb fennel into wedges. Peel the carrots and cut into batons, then do the same with the cucumber.
  14. TOMATO SOUP – Add 4tbsp balsamic vinegar in with the onions. Cook for 2 minutes / 120C / Speed 2 without measuring cup. 
  15. Take the tray of tomatoes out of the oven and add everything to the mixing bowl. Add a small bunch of basil.
  16. Turn the oven off leaving the croutons inside to keep them warm.
  17. Blend soup for 1 minute / speed 5 – 10, increasing speed gradually.
  18. To serve: put a crouton in the bottom of each soup bowl. Ladle the soup on top.
  19. GUACAMOLE – Serve the vegetables with the guacamole.
  20. PRUNE PUDDING – Just before serving, pop the puddings into the microwave to cook on full power for 6 minutes. Drizzle with a bit of golden syrup and top with creme fraiche.

How easy was that!

Delicious. Bon appetit x

Thermomix spicy pumpkin soup with cool chunky salsa

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Thermomix spicy pumpkin soup with cool chunky salsa

A pumpkin soup with a kick and a twist – perfect as a dinner party starter or just because it’s autumn.

It’s such an easy recipe and can be made in bulk and frozen. It’s also ideal for vegetarians.

Most pumpkin soup recipes are loaded with cream – not this one. It’s full of the good stuff!

What’s not to like?

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Total time: 27 minutes

Ingredients:

CHUNKY SALSA

  • 1 garlic clove
  • 1/2 bunch fresh coriander
  • 1/2 jalapeno pepper (optional), trimmed, halved and deseeded
  • 4 tomatoes
  • 2 red peppers, deseeded and halved
  • Salt & pepper

SPICY PUMPKIN SOUP

  • 1 onion, peeled and halved
  • 3cm fresh ginger, peeled
  • 2 garlic cloves, peeled
  • 1tbsp olive oil
  • 1tsp ground cumin
  • 1tsp paprika
  • 1tsp ground coriander
  • 1tsp ground nutmeg
  • 1tsp chilli flakes
  • 400g pumpkin, peeled and roughly cubed
  • 400g vegetable stock

 

Let’s go…

CHUNKY SALSA

  1. Put one garlic clove into the Thermomix bowl and mix for 3 seconds / Speed 7.
  2. Scrape down the sides of the bowl, add 1/2 bunch coriander and 1/2 jalapeno pepper into the bowl and chop for 4 seconds / Speed 5. Set aside in the simmering basket to remove any excess liquid.
  3. Put 4 tomatoes and 2 red peppers, halved, into the Thermomix bowl and chop for 5 seconds / Speed 5.
  4. Add the tomatoes, peppers, and salt to the basket and stir to combine with the other ingredients.
  5. Strain to get rid of any excess liquid.
  6. Put the finished salsa in the fridge to allow the flavours to develop.

SPICY PUMPKIN SOUP

  1. Add 1 onion, 3cm fresh ginger and 2 garlic cloves into the mixing bowl and chop for 10 seconds / speed 6.
  2. Add 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp ground coriander, 1 tsp ground nutmeg, 1 tsp chilli flakes. Saute for 3 minutes / Varoma / Speed 2.
  3. Add 400g pumpkin and chop for 10 seconds / speed 4.
  4. Add 400g vegetable stock. Cook for around 15 minutes / 100ºC / Speed 1.
  5. Puree by bringing speed up slowly to speed 9 for up to 30 seconds.

Serve immediately in individual bowls, topped up with the cool salsa.

Delicious. Bon appetit x

Thermomix Tom Kha Gai soup

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Thermomix Tom Kha Gai soup

Full of wonderful flavours, you’ll feel instantly transported to Thailand with this classic chicken and coconut soup. Warming and incredibly comforting, this soup will only require 25 minutes of your time.

Double the recipe to have left over for the next day. Like most sauce dishes, they’re even better the following day.

Let the broth reduce even further and you’ll have a full chicken meal that just needs serving with rice.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 25 minutes – Total time: 55 minutes – cost: £7.19

Ingredients:

  • 1  garlic clove, peeled – £0.05
  • 1 shallot – £0.05
  • 4 cm fresh ginger, peeled and sliced – £0.30
  • 3 sticks of lemongrass – £1.40
  • 3 tbsp fish sauce – £0.10
  • 1 tin coconut milk – £1.45
  • 700g chicken stock – £0.15
  • 4 skinless, boneless chicken thighs, cut into strips – £1.50
  • 120g shiitake mushrooms – £1.35
  • 1 tsp Thai chilli paste – £0.14
  • 1 lime – £0.35
  • Half a bunch of coriander – £0.35

Let’s go…

  1. Place 1 garlic clove and 1 shallot into the bowl. Mix for 5 seconds, speed 5. Scrape down the sides.
  2. Add the sliced ginger, 3 sticks lemongrass, 3 tbsp fish sauce, 1 tin coconut milk and 700g chicken stock. Cook for 15 minutes / 100C / Reverse speed 1.
  3. In the meantime, slice the chicken and the mushrooms. Add them both to the bowl. Cook for 15 minutes / 100C / Reverse speed 1.
  4. In the meantime, zest the lime.
  5. Add the end of cooking time, add the juice of one lime and 1 tsp Thai chilli paste to the soup.
  6. Serve immediately sprinkled with fresh coriander and lime zest.

Delicious. Bon appetit x

Thermomix cream of mushroom soup

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Thermomix cream of mushroom soup.

Starting with a simple ‘roux’ (a mixture of flour and butter), adding a bit of cream and milk, followed by fabulous mushrooms – there you have it: a cream of mushroom soup as good as the one you might have tried in restaurants.

It’s ready in under half an hour and will set you back about 50p per person.

Add a crusty loaf of bread – quick lunch or impressive dinner first course sorted!

For gluten free, replace plain flour by buckwheat.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 10 minutes – Total time: 27 minutes

Ingredients:

  • 1 onion
  • 20g olive oil
  • 30g plain flour
  • 300g closed cup white mushrooms
  • 400g water
  • 1 chicken stock cube (replace with vegetable stock for veggie option)
  • 150g milk
  • 150g creme fraiche
  • 20g fresh parsley
  • Salt & pepper

Let’s go…

  1. Add one onion, halved, to mixing bowl and chop 5 seconds / speed 5. Scrape down the sides
  2. Add 20g olive oil. Saute 2 minutes / 100C / speed 1.
  3. Add 30g plain flour. Cook for 2 minutes / 100C / speed 1.
  4. Add 300g mushrooms. Cook for 3 minutes / 100C / speed 3.
  5. Add 400g water, a chicken stock cube, 150g milk, salt & pepper. Cook for 10 minutes / 100C / speed 2.
  6. Add 150g creme fraiche and 20g fresh parsley. Whizz for 30 seconds / speed 4. Gradually increase the speed to 8. 

Serve immediately with a warm loaf of crusty bread.

Delicious. Bon appetit x

Thermomix pea & courgette soup

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Thermomix pea & courgette soup

One of my winter favourite. My family loves it too – the bigs like a good soup and the smalls are happy enough if they can drink it with a straw and luckily this particular soup is smooth enough to allow just that.

It can also be frozen so make an ideal lunch for those days when there’s just not enough hour.

Serve with warm bread and butter – yum!


Serves 6

Active time: 10 minutes – Total time: 40 minutes

Ingredients:

  • 2 leeks, roughly chopped
  • 3 garlic cloves
  • a gulp of olive oil
  • 4 courgettes, roughly chopped
  • 250g frozen garden peas
  • 2 vegetable stock cubes (to make 1L)
  • 4 thyme sprigs, leaves only
  • 1tsp grated nutmeg
  • 2 bay leaves
  • salt & pepper
  • Fresh mint and creme fraiche to garnish

Let’s go…

  1. Put 2 leeks, roughly chopped and 3 garlic cloves into mixing bowl and chop 3 seconds / speed 5. Scrape down the sides
  2. Add a gulp of olive oil. Saute 5 minutes / Varoma / speed 1.
  3. Add 4 courgettes, roughly chopped and cook 5 minutes / 100 C / speed 1.
  4. Add 250g frozen peas & 500 ml vegetable stock. Cook 5 minutes / Varoma / Speed 1.
  5. Add thyme leaves, nutmeg, bay leaves, salt & pepper and remaining stock. Cook 20 minutes / 100 C / speed 1.
  6. Fish out the bay leaves and then turn on 20 seconds / speed 10.

Garnish with a few mint leaves and creme fraiche. Serve with warm bread.

Delicious. Bon appetit x


 

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