250 g cheddar cheese, cubed
1 onion, peeled and quartered
4 cloves garlic
40 g olive oil
500 g cauliflower florets
400 g coconut milk
1 tbsp Vegetable stock paste
500 g broccoli florets
2 carrots, medium, diced
1 000 g deboned skinned chicken breasts, diced into 3 cm cubes
2 tsp curry powder
200-300 g frozen peas (optional)

Method Preheat oven 200˚C

  • Place cheese into TM bowl. Grate 5 sec/speed 8. Set aside.
  • Place onion, garlic and oil in TM bowl. Chop 3 sec/speed 5.
  • Sauté 5 min/120˚C/ speed 1. (For TM31 sauté 5 min/Varoma/speed 1).
  • Add cauliflower, coconut milk and veg stock. Place broccoli and carrots into Varoma dish, spread chicken evenly on Varoma tray. Position Varoma with lid onto TM bowl. Steam 25 min/Varoma/speed 2.
  • Once chicken is cooked, place chicken and vegetables into oven proof dish. Add peas (optional).
  • Add curry powder to sauce in TM bowl. Blend 1 min/speed 5 gradually increasing speed to speed 9. Pour sauce over chicken and vegetables, sprinkle with cheese. Bake 15-20 minutes until golden brown.

Cooks’s notes

  • For a Banting option, omit the peas and cheese. Sprinkle the top of the sauce with paprika.
  • Serve with sourdough bread and fresh English spinach leaves

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Chicken with broccoli and vegetables

Recipe adapted from the Australian recipe community forum.