I made this today from a Sanitarium recipe. TMX did prep but I made it on the stove top. but I have tried to convert it and next time I  will do it all in TMX. Not if you are going to TMX it, halve the ingrediants. Will still serve 6.

This is a great, easy kid friendly curry. Can easily make GF and Nut free. Is already Vegan.

2 tsp peanut oil ( I used macaedamia) (Grapeseed for nut free)
1 onion - chopped
2 garlic cloves crushed (used 4)
2 tsp grated ginger (could double I reckon)
1 long red chilli, seeds removed, finely chopped (optional - didn't use b/c kids would whinge. Might have been good to sprinkle on top of mine at table - not needed though)
700g pumpkin - shopped into 2-3cm chunks (used one of dad's heirloom ones - VERY sweet - I think it made the curry)
165ml reduced fat cooconut milk (I used 270ml coconut cream)
1/2 c vegetable stock
2 c cauliflwer florets
1/2 c crunchy peanut butter (Sunflower seeds crushed for nut free or just leave it out)
1 tbsp soy sauce (tamari for GF)
2 tsp brown sugar (taste it before you add - it is damn sweet)
400g can chickpeas if you can't be assed doing your own
1/c c chopped coriander
60g baby spin leaves

* if you didn't care about Veg you could add a splash of fish sauce and lemon juice IMO

I added firm tofu at the end and also waterchestnuts. Could add bamboo shoots too. Yum

1. heat oil in large saucepan and cook onion for 4-5 mins. Add garlic , ginger and chilli and cook for 1 min.
2. add pumpkin and stir to combine. Add coconut milk and stock and bring to boil. Reduce to simmer, covered for 6-8 mins till pumpkin is tender
3. Add cauliflower florets and cook 3-4 mins till tender. Add everything (cept baby spin and coriander and lemon juice if using) else and stir to heat through. take off heat, stir through coriander and baby spin, pop a bit more coriander on top. Serve with brown rice.

I did find the veges were a bit overcooked - I didn't mind the pumpkin b/c it dissolves into a beautiful sauce but I thought the cauliflower couldn't been a bit more crunchy. Green beans or broccali would be good instead of cauli too.

easy TMX one too - halve the ingrediants.

First cook chickpeas, remove from bowl.

Second - cook brown rice - remove and place in thermoserver ready for tea.

Third make your peanut butter, remove from bowl.

(these above just do as you would normally do - instructions in EDC and Vego book)

Step 1. Now - pop garlic ginger in bowl - S7 10 secs or until fine enough, add onion, S6 4 secs or until fine enough.


Step 2 - oil in 100deg, Speed 1, 2 mins. Add onion, garlic, ginger for 4 mins

Step 3 - add pumkin, stock , coco cream. 100 deg, Reverse and Soft, 8 mins. Check if tender - can increase time

Step 4 - add everything else (cept baby spin and coriander), 90 deg, Reverse and speed soft, 4 mins - check cooked to satisfaction.

Step 5 - add baby spin - reverse and speed soft, 2 min

Serve - add coriander to plates.

Julia83C: Made this for dinner tonight, using silverbeet in place of the spinach. Beautiful satay flavour

or so my kids think!

a chopped up frozen banana
some freshly ground almonds (done in tmx)
milk of choice - about 500ml
4 tlbs home made milo

mix on S7 for 10 secs then on S9 for 30

great cold thickshake that keeps them going all arvo. Makes about 4 serves. Obviously adjust as you want.

I have had a TMX for 3 months now - it feels like years and I have no idea how I managed without one! It has opened up a whole new world of cooking for me. I have two littlies and are a wheat free, no additives, no preservatives cook and I tend to make everything from scratch now. Having the TMX makes it all so easy. I now LOVE being 'stuck in the kitchen'.

frozen bananas - pre chopped'
handful of raw nuts - I like the bitterness of walnuts for this or a mix of haszlemuts and almonds and walnuts
ricotta - maybe a cup or so - to taste

blitz it up on S9 for 30-90 secs depending on how you liek the consistancy

Also fabulous to add frozen rasberries and or dark chocolate pieces

Easy and fabulous.