Thermomix vegetable curry is a simple and delicious curry. It's suitable for vegetarian and vegan diets, but also amazing if you're just craving a healthy vegetable curry. This dish has all the rich robust flavours of a meat curry but not nearly as heavy.
As many of you would know I love full flavoured recipes. My favourite dishes to perfect in the Thermomix are the ones you would usually need to visit a restaurant or order a takeaway to enjoy. In Coffs Harbour, we are spoiled with Indian restaurants and Indian grocers, so it makes it easy to enjoy a restaurant curry or to get the ingredients and make it at home.
Recently my teenaged daughter has decided to make the switch to vegetarianism. It's not really a surprise as she has dabbled with the idea in the past. I was a vegetarian between the years of 16 to 26 so I am happy to support her in trying different eating styles as long as she is having healthy meals and understanding good nutrition.
Anyway, I guess that was a long way around to telling you I will be featuring more vegetarian recipes on the website in the future.
This recipe is a little different from some of the others on the website as it leans more toward the South Indian style of cooking.
Difference Between North Indian vs South Indian Food
At the risk of generalizing I have complied a guide to common recipe ingredients that differ between the North and South of India. There are also some similarities. A large proportion of the population in India is vegetarian for religious reasons. So the North & South both have delicious vegetarian dishes.
North Indian Cuisine
- Milk, yoghurt and cream are commonly used in recipes
- Paneer is widely used.
- Meat in recipes is likely to be livestock, or red meat.
- Recipes are soured with dried mango powder
- Garam Masala is used in almost all curries
- Bread such as roti or naan accompanies meals
- Kashmiri Chili is used to heat the curry
- Bay leaves are used in the cooking
- Fenugreek leaves are commonly used
South Indian Cuisine
- Coconut milk is more often used in cooking than diary
- Tofu is more common than paneer
- Meat in recipes is more likely to be seafood
- Recipes are soured using tamarind
- Rice accompanies most dishes
- Fresh or dried curry leaves are used in cooking
- Kafir leaves and fresh coriander is used
- Sambal is used to provide heat to the curry
- More emphasis on the balance between sweet, tart, hot and sour.
This recipe leans toward the Southern style of curry in that it includes tofu, coconut milk, and curry leaves instead of paneer and cream and I used sambal instead of Kashmiri chili powder.
Step by Step Guide to Thermomix Vegetable Curry
The first step in any curry is to dry roast the whole spices. Then the spices are milled into a powder.
Aromatics such as onion, garlic, and ginger need time to sautee. Sauteeing cooks off the rawness of the ingredients.
Cooking the onion mixture, ground spices, and tomato further deepens the flavours.
Adding water and cooking the curry base allows the flavours to meld together. We utilise the steam being produced to cook the vegetables.
Once the vegetables are cooked and the curry sauce has developed flavour the coconut milk is added to finish the curry.
What I love about Vegetable Curry
- This dish is easily made from pantry items. Most homes would have all of these ingredients ready to go.
- The recipe is suitable for vegetarians and vegans
- If you don't have these vegetables you can swap out the same quantity of any vegetables you have on hand.
- There is very little active time need. The Thermomix does most of the work.
- Perfect for Meatless Monday or those times when you have overdone the meat in the meal plan.
- Cheap to make. Budget recipe.
Other Thermomix Curry Recipes
Would you like to try another simple Thermomix curry. My Easy Chicken curry is one of the most popular recipes on my website, or you might like to take a look at a Prawn Malabar Curry. These are two completely different styles. Click on the picture to take a look.
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An Indian ThermoKitchen Cookbook
This book was a product of my trip to India. I went in search of recipes for all my favourite dishes. You will notice that my travel is always been dictated by my belly! To get a taste of what is really served at mealtimes in India I stayed in all styles of accommodation. I even stayed in a homestay where I learned to cook with the mother of the house. The result of this trip was a collection of 28 recipes. The book is available as a hardcopy or eBook.
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Thermomix Vegetable Curry
- Internal Steam Basket
Curry Gravy Base
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 2 green cardamom pods
- 2 cloves
- 5 g cassia bark
- 250 g brown onion cut in half
- 10 g garlic fresh
- 10 g ginger fresh
- 20 g vegetable oil or coconut oil
- 1 teaspoon sambal oelec
- ½ teaspoon tamarind paste
- 3 curry leaves *optional
- 2 Kaffir lime leaves finely sliced
- 250 g tomato fresh quartered
- 10 g jaggery sugar or coconut blossom sugar *optional
- 15 g tomato paste
- ¾ teaspoon salt
- 1 teaspoon turmeric
- 300 g water
- 400 g coconut cream
- 250 g carrot sliced
- 200 g zucchini sliced in large chunks
- 250 g green beans top and tail and cut in half
- 450 g firm tofu cut into squares
- 2 Kafir lime leaves - shredded
- 3 curry leaves - shredded
- ¼ bunch coriander leaves - chopped
- Place the cumin, coriander, cardamom, cloves, and cassia bark in the TM bowl. Roast 1min/Varoma/Speed 1 (MC OUT)
- Add onion, ginger, garlic oil, sambal, tamarind, curry leaves, kafir lime leaves tomato, jaggery sugar and tomato paste. Blend 20 sec/Speed 9.
- Scrape down the bowl.
- Add salt and turmeric to the bowl. Cook 10min/Varoma/Speed 2.5.
- Place the carrot in the internal steam basket and add the zucchini on top. Reserve
- Place the green beans and tofu in the Varoma. Skip the bottom layer and add them both to the top tray. Reserve,
- Add water to the TM bowl and then add the internal steam basket.
- Place the lid in the bowl and remove the MC. Place the Varoma on top of the lid. Cook 15min/Varoma/Speed 2.5.
- Remove the Varoma and add the beans and tofu to a warmed Thermoserver. Reserve.
- Remove the internal steam basket and reserve.
- Add the coconut cream to the curry in the TM bowl. Blend 40 sec/speed 8
- Pour the carrot and zucchini into the TM bowl. Cook 1 min/Varoma/Soft spoon (reverse blade)
- Pour the curry over the tofu and beans and gently stir to combine.
- Serve garnished with the shredded leaves and coriander
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