Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: meganjane on January 07, 2010, 03:42:36 am
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From Fast and Easy Indian Cooking:
This was HOT! I didn't even add the extra chilli powder. I didn't have dried red chillies, so used 1/2 tsp of dried chilli flakes. I used a combo of pumpkin and carrot. I also needed to add a little more salt as pumpkin and carrot are quite sweet.
Unfortunately, it didn't do too well in the TMX from step 5 because it has no liquid, so I transferred to a pot and added a little water.
Next time, I would steam the pumpkin first and then add to the spice mixture to finish cooking.
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Thanks for the tips :-*
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Thanks, MeganJane. I found it easy to get the pumpkin steamed ahead of time, prepare the curry the night before then warm in the oven. It was good to have your advice - much appreciated.
Everyone was happy with the flavour at our place and I liked the consistency.
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I heeded the advice and steamed the pumpkin first. I followed the rest of the recipe as is, but reduced the cooking time at step 6 from 10 to 5 minutes.
The curry was delicious but very hot! We so needed the yoghurt on the side. The curry was quite soft and mushy, and great served with some rotis.
Makes a great midweek supper for 2 or as a an accompaniment to an Indian meal.
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I've made this a few times since my last post, and have really grown to love this curry! But it has got a real kick! I reckon skip the dried chilli if you want less heat. I found that if I cut the pumpkin to the correct size, it cooks really well with no need to steam first. Just be prepared that this is a mushier, but super tasty curry.
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I guess it's a Pumpkin Dahl, really.