Add 1 tin coconut milk, 3 ripe tomatoes, quartered and 3 sweet potatoes, cubed. Cook for 20 minutes / 100C / reverse speed low.
Add 1 tin chickpeas, drained and rinsed and 300g fresh spinach. Cook for 5 minutes / 100C / reverse speed 1.
Serve immediately with naan bread / rice or as a side dish to a meat curry.
Thermomix curry recipe: Sweet potato, spinach and chickpea – Gluten free, Dairy free and Vegan
As you might have noticed by now, we love a good Thermomix curry in this house (click here for my other curry recipes).
Our curries are (always) most of the time home made of course. That way we know exactly what’s in it. It is a lot cheaper than a take away and it’s usually a doddle to make. In other words it’s the ultimate fakeaway.
I know curry can be a very intimidating thing to attempt but once you have all the ingredients, it really is not that complicated.
Honestly – just give this sweet potato, spinach and chickpea curry Thermomix recipe a go. You will not be disappointed.
If you’re more experienced in the curry making department, I am sure you will be equally as pleased by the awesomeness of this recipe. It’s full of flavours, vegetarian (even vegan) and pretty cheap to boot.
With the added sweetness of sweet potato, this Thermomix curry recipe is delicious for kids of all ages too, even babies.
This recipe is very versatile – replace the spinach with thinly sliced red peppers, add shredded carrots or green beans or even top with cashew nuts to add even more flavours.
Our family love this sweet potato, spinach and chickpea curry Thermomix recipe and we hope yours will do too. Please comment below and tell us how you got on. I’d love to see your pictures too.
Serve with yoghurt and naan bread. Add however much chilli you require / can tolerate / enjoy!
Coconut, quinoa, and lentil curry with lime mango Thermomix recipe
Thank you Half-baked Harvest for this superb recipe. Click here for the original non-Thermomix recipe.
This healthy, Vegan coconut, quinoa, and lentil curry with lime mango is one of the easiest meals you’ll ever make. All you have to do is toss practically all the ingredients in the Thermomix and let it cook!
It takes less than an hour to make (mostly hands-off time) and is packed full of delicious flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. This might not be the prettiest meal that I’ve ever made, but it is one of the tastiest!
Active time: 10 minutes – Total time: 45 minutes
2 garlic cloves
2cm fresh ginger
2 red peppers
3tbsp Thai red curry paste
1tbsp curry powder (as hot as you like it!)
1 can full-fat coconut milk
1 litre coconut water or vegetable stock
1tbsp soy sauce
100g green lentils
4 big handful baby kale
juice + zest from 1/2 a lemon
1 big handful fresh coriander
1 big handful fresh basil
1 mango, sliced
1limezest + juice
naan, greek yogurt, chiles, and almonds, for topping
Add 2 garlic cloves, 2cm fresh ginger, 2 carrots roughly chopped and 2 red peppers to the mixing bowl. Mix for 5 seconds / speed 5. Scrape down the side.
Add 2tbsp coconut oil and cook for 3 minutes / 100C / speed 1.
Add 3tbsp Thai red curry paste and 1tbsp curry powder. Cook for 1 minute / 100C / speed 1.
Pour in 1 can full-fat coconut milk, 1 litre coconut water, and 1tbsp soy sauce. Cook for 10 minutes / 120C / speed 1.
Add 100g lentils and 100g quinoa in the simmering basket. Make sure you add the quinoa once the basket is in place or it’ll everywhere. Cook for 30 minutes / 100C / Reverse speed 1.
Set the lentils & quinoa aside in a serving bowl.
Stir in 4 big handfuls of baby kale in the main bowl and continue cooking for 5 minutes / 100C / Reverse speed 1 without measuring cup.
Add the lemon juice and zest, the coriander and basil. Mix for 20 seconds / reverse speed low.
Pour the juice over the lentils & quinoa mix
Ladle the curry into bowls and top with fresh mango. Drizzle with lime juice and zest. Garnish with greek yogurt, chilies and almonds.
Hearty mushroom bolognese – Vegetarian, gluten-free and vegan – recipe in the Thermomix.
Try our hearty mushroom bolognese recipe. It’s easy, low fat and full of vegetables. Two kinds of mushrooms – porcini and chestnut – add a lovely meaty punch to this vegetarian, and vegan, twist on a classic bolognese sauce!
If you love the comfort of a hearty bolognese sauce after a cold/breezy day, then this recipe is for you.
Active time: 5 minutes – Total time: 30 minutes
50g dried porcini mushrooms
4 garlic cloves
2 celery stalks
500g chestnut mushrooms
2 tbsp olive oil
2tbsp tomato puree
400g chopped tomatoes
A few sprigs of fresh thyme
1 tsp celery salt
1 bunch of basil
Soak 50g porcini mushrooms in 200ml boiling water.
Add 2 onions, halved, 4 garlic cloves, 2 carrots, roughly chopped, 500g chestnut mushrooms and 2 celery stalks to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
Add 2 tbsp olive oil and cook for 4 minutes / 100C / speed 1.
In the meantime, drain the porcini mushrooms, keeping the liquid. Chop them.
Add 2tbsp tomato puree, the chopped porcini mushrooms, a few sprigs of fresh thyme, 1 tsp celery salt and the strained liquid in the mixing bowl. Cook for 5 minutes / 100C / reverse speed low, without measuring cup.
Add 400g chopped tomatoes and salt & pepper to taste to the mixing bowl. Cook for 20 minutes / 100C / reverse speed low, replacing measuring cup with simmering basket.
In the meantime, cook your pasta in a pan, as per packet instructions.
Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.
Delicious. Bon appetit x
* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.