Foodie Friday: Veggie coconut & chickpea curry + win a Vitamix!

Sponsored by Vitamix

Another fabulous recipe from chef Tom Walton, turmeric paste forms the base for this vegan curry that requires a blender to create. The Vitamix Explorian® E310 high performance blender is perfect for the job and luckily for our readers we have one to give away worth $699! To be in with a chance, complete the form at the end.

Tom Walton’s veggie coconut & chickpea curry

Created by chef Tom Walton, this hearty vegetable curry is easy to put together and should be on the dinner table in less than an hour.

Print Recipe Pin Recipe

Servings 10

Ingredients

  

Tumeric paste

• 1/3 cup ground turmeric
• 1 thumb size knob fresh ginger peeled, roughly sliced
• 2 cloves garlic
• 1 tsp ground cinnamon
• ½ tsp fresh ground black pepper
• 3 tbsp coconut or olive oil
• 1/3 cup water

Vegetable curry

• 2 tbsp coconut or olive oil
• 1 small brown onion finely diced
• ¼ small Kent pumpkin cut into large pieces
• 1 red capsicum cut into large pieces
• 2 zucchini cut into large pieces
• flaked salt and fresh ground pepper
• 2 tbsp turmeric paste
• 200 ml vegetable stock
• 300 ml coconut milk
• 1 x 400 tin chickpeas drained, rinsed
• Handful coriander roughly chopped
• Juice 1 lime
• Steamed rice natural yoghurt & papadums to serve

Instructions

 

• For the turmeric paste, combine all the ingredients into the Vitamix 600ml blending cup, screw on the base and blend on speed 2 then increase to speed 7-8 to form a smooth puree (about 30 seconds).
• Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
• For the curry, place a medium saucepan over a medium/high heat and add the onion, veggies and good pinch of salt. Cook this for 3-4 minutes, stirring often, then add the turmeric paste, stirring and cooking for 2 more minutes. Add the vegetable stock, coconut milk and simmer, covered for 7-8 minutes, until the veggies are cooked.
• Add the chickpeas and simmer uncovered for 2-3 minutes.
• Finish with the coriander, lime and serve with steamed rice, yoghurt and papadums if using.

Notes

The Vitamix Explorian® E310 high performance blender (RRP $699) makes it easy to make healthy, whole-food recipes at home; from entrees, to dessert, the 1.4L container is ideal for blending medium batches for small family meals. Create the perfect textured smoothie, or summer smoothie bowl, make hot soups, dressings, dip and so much more! 

And for one lucky reader we have one to give away – to enter just complete the form below.

Keyword curry, vegan

We’re sorry but this competition has now closed.

For more on Vitamix

Foodie Friday: Penne alla vodka (dairy free & vegan)

Penne Alla Vodka has been a trending dish this Winter and with this version, even those with food intolerances won’t be left out! It uses the new dairy-free FLORA Thickened Plant Cream which is a 1:1 substitute that pours, whips and cooks

Foodie Friday: Paris potato mash and crispy rosemary

This week’s side dish recipe comes from Ferguson Plarre’s Bakehouse, whose family sized pies and quiches are a great way to feed the family on a budget. This would make the perfect accompaniment to their Family Sized Beef Pie.