Bombay curry would have to be my personal favourite curry, and this recipe from food.com is great. Here it is converted into Thermomix. I hope you enjoy it as much as our family does 🙂
700g cubed beef – sinew and fat free. Chuck steak works well cut into about 2 x 2 cm cubes.
20g olive oil
2 onions, chopped in half
2 cloves of garlic
1 piece of ginger (about 1×1 cm cube)
1 1/2 teaspoons of turmeric
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon salt
1 teaspoon chili powder (more or less depending on taste)
1 x 400g tin tomatoes
1 x 270g tin coconut cream
Here’s what you do:-
Put garlic and ginger into thermomix bowl and chop, speed 7, 5 seconds.
Add onions and chop, speed 5, 5 seconds.
Scrape down the sides of your thermomix bowl and add the oil and cook on 100 degrees, 3 minutes, speed 2.
Add all the spices (turmeric, cumin powder, coriander powder, chili powder) and cook on 100 degrees, 1 minute, speed 2.
Add beef, tomatoes and salt and cook on reverse, speed slow (spoon) for 60 minutes at 80 degrees. If the spoon speed is too slow, use speed 1 until its going, then turn down as soon as you can. Once 60 minutes is up, check the tenderness of the beef. If it isn’t that tender, cook for a further 30 minutes.
If its fine, add the coconut milk, and cook on 80 degrees for 15 minutes.
Best served with basmati rice.
As always I’d love to know what you think 🙂
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