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
- 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
- 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
- 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.
We’re sorry but this competition has now closed.