Hearty Bengali Mixed Vegetable Curry

Thermomix recipe: Hearty Bengali Mixed Vegetable Curry. Ready in 55 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g vegetable oil
• 2 bay leaves
• 4 green cardamom pods, lightly crushed
• 1 small cinnamon stick (approx. 3 cm)
• 4 cloves
• 150 g onion, quartered
• 20 g fresh ginger, peeled and roughly chopped
• 3 cloves garlic, peeled
• 1-2 green chillies (adjust to taste), deseeded if preferred
• 1 tsp ground turmeric
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 0.5 tsp red chilli powder (or to taste)
• 200 g diced tomatoes (canned or fresh)
• 200 g potatoes, peeled and cut into 2 cm cubes
• 150 g cauliflower florets
• 100 g green beans, trimmed and cut into 2 cm pieces
• 50 g frozen peas
• 100 g carrots, peeled and cut into 1 cm slices
• 400 g vegetable stock or water
• 1 tsp salt (or to taste)
• 0.5 tsp garam masala
• 30 g fresh coriander, chopped, for garnish

Instructions

1. Add vegetable oil, bay leaves, cardamom pods, cinnamon stick, and cloves to the mixing bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
2. Add quartered onion, ginger, garlic, and green chillies to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
3. Sauté the aromatics 5 min / 120°C / Speed 1 (Reverse).
4. Add ground turmeric, ground cumin, ground coriander, and red chilli powder. Sauté 1 min / 90°C / Speed 1 (Reverse) to toast the spices.
5. Add diced tomatoes to the bowl. Cook 5 min / 90°C / Speed 1 (Reverse).
6. Add potatoes, cauliflower, green beans, peas, carrots, vegetable stock, and salt to the mixing bowl. Cook 15 min / 100°C / Speed 1 (Reverse). Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
7. Pause the machine, scrape down the sides and bottom of the mixing bowl with the spatula, and check the tenderness of the vegetables. If needed, continue cooking for another 5-10 min / 100°C / Speed 1 (Reverse), ensuring the simmering basket remains on the lid.
8. Once vegetables are tender, add garam masala and fresh coriander. Stir 30 sec / 90°C / Speed 1 (Reverse).
9. Allow the curry to rest in the mixing bowl for 2 minutes before serving to allow the flavors to meld and prevent sticking.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.