Why buy pre made Curry Sauces and Pastes when you can easily make your own in the Thermomix?
Today I'm making a Beef Vindaloo and a Korma sauce for tomorrow night's tea. Curries are best eaten the day after they're made as the flavours intensify overnight. The Korma Sauce will be used for a Vegetable Korma to go with the Vindaloo. I'll be making my sister's Spiced Rice in the Thermomix while the curries are reheating in the Varoma. Delicious, cost effective and easy. What more could you ask?
Both recipes come from Fast and Easy Indian Cookery which is probably one of my most favourite Thermomix cookbooks.
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