Category Archives: Curries


There are quite a few spelling variations for this dish – dal, dahl, dhal – around. Even trusty Wikipedia couldn’t point me in the right direction this time!


I want to start getting my daughter used to stronger flavours. Lentil is a good food for under-ones so I thought that I might try my grandmother’s dhal recipe in the TMX. I recommend keeping it overnight or longer before serving to let the flavours develop and it’s a great one to freeze. You can add a range of veggies – carrot, cauliflower, potato – when you’re heating the dhal up if you need a more substantial meal. You can also add some fresh chilli with the onion, garlic and ginger if you want a spicier dish, but I think I might hold off a bit longer before introducing chilli to the little one!


3-4 cloves garlic, peeled

1 onion

1.5-2cm knob of ginger (you can increase/decrease the quantity according to your taste, this amount adds a fairly subtle flavour)

20g olive oil

1 tbsp turmeric powder

1 tbsp mustard seeds (I like the texture the seeds lend to the dhal so I put 1.5 tbsps in)

200g red lentils, washed

800g water

1-1.5 tsp salt (to taste)


– Throw garlic, onion and ginger into the TMX bowl, and chop for 4 secs/speed 6.

– Add oil and turmeric powder, cook for 5 mins/100 degrees/speed 1.

– Add mustard seeds, lentils and water, give the mix a good stir then cook for 20 mins/100 degrees/reverse/speed 1. I like to pause and stir the dhal a bit halfway through to make sure nothing is sticking to the bottom (I was scarred after the Thermomix consultant blackened my bowl when cooking risotto at my demonstration. Perhaps a bit more practice for her, methinks.) but you don’t have to do this.

– Remove portions for bub (if applicable), then add salt to taste. Dunzo! A healthy meal for the family.


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Beef Rendang

(Recipe from this blog post)

I must confess, I wasn’t really sure I wanted to attempt a rendang in the Thermomix. I use Brahim’s rendang paste normally, which is ridiculously good and so easy to make! But I had to admit, it would be pretty cool to say that I could make a good rendang from scratch.

Note 1: The recipe calls for 25g of brown sugar or palm sugar. I used brown sugar but ended up with a recipe that was way too sweet. So I might go with 15-20g palm sugar next time.


30g dessicated coconut

1 large red chilli, end cut off

2.5cm fresh ginger, peeled

3 cloves garlic

1 small red onion, peeled

1 tsp turmeric (I used turmeric powder, but actually think it would be good to try fresh turmeric next time)

20g oil (I used vegetable oil)

1 tsp fish sauce

4 bay leaves

1/2 tsp ground cinnamon

3 star anise

5 cardamom pods, split with the flat end of a knife

ground pepper, to taste

15g palm sugar (reduced from original recipe)

150g coconut cream

500g diced beef

I don’t use star anise and cardamom pods regularly, so thought I’d take a happy snap of my dry spices/herbs.



  • Toast the coconut in a saucepan, continuously stirring until it’s a light brown color. Then remove it off the heat immediately and set aside.


  • Pop your chilli, ginger, garlic, onion and turmeric in the TMX bowl, and chop for 10-15 seconds/speed 6.



  • Add the oil and saute for 3 minutes/100 degrees/speed 3.
  • Add all other ingredients except the meat and cook for 5 mins/100 degrees/speed soft.
  • Add the meat and cook for 110 mins/100 degrees/reverse/speed soft. (You’ll have to set the timer twice)



I decided to make this a day early and pop it in the fridge to let the flavours develop. As mentioned before my attempt turned out a bit too sweet, but in terms of texture and taste it was good. I might even add an extra 10g of coconut and toast it a tiny bit longer as well next time!

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Butter Chicken

(Recipe taken from Everyday Cooking for Every Family)

So I’ll start off by saying that I thought I’d try to be a little bit smart here when I realised that I was 50g short of cashews. I couldn’t be bothered heading out to buy some more but I didn’t want the curry to be too watery, so I added 30g of flour.

Don’t do that.

When I make curries or stews in the Thermomix, I always leave it in the fridge for at least a day (sometimes 2) so that the flavours can develop. What I realised the following day was that the addition of flour had left me with a slightly claggy sauce, and while the taste was still fine, the gravy wasn’t as creamy as it should have been.

Oh well, live and learn.


1 tbsp cumin seeds

1 tbsp fennel seeds

2 cloves garlic

2cm piece ginger, peeled

1 large onion, peeled & quartered

100g butter

20g olive oil

4 ripe Roma tomatoes, chopped

150g raw cashew nuts

100g water

680g chicken breast, diced into 2cm cubes

200g cream

1 tsp garam masala (you can make this in the TMX, but I was too lazy to de-seed cardamom pods so I got my garam masala from the store)

1tsp turmeric powder

1/2 tsp salt to taste


  • Place cumin and fennel into the bowl and dry roast for 2 minutes/100 degrees/speed 1.
  • Mill spices for 2 minutes/speed 8. Set aside.
  • Place garlic, ginger and onion into bowl and chop for 5 seconds/speed 7.
  • Add butter and oil and cook for 3 minutes/100 degrees/speed 1.
  • Add tomatoes, cashews and water into bowl, puree for 1 minute/speed 8.
  • Add all remaining ingredients, except for 1 dessert spoon of the cumin and fennel mix.
  • Cook for 20-25 minutes/100 degrees/Reverse/speed soft.
  • Add one extra cube of butter at the end of cooking plus the remaining cumin and fennel mix and some extra garam masala. Serve with naan bread, rice and/or pratha.

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