Method
1. Add curry paste, ground turmeric, garlic clove, ginger, galangal, red onion and extra virgin olive oil to the TM5 bowl
2. Blend with MC in place - approx 3 sec, speed 5
3. Scrape down sides of TM5 bowl
4. Sauté - approx 5 min, Varoma, speed 1
5. Then add quinoa, vegetable stock, pink Himalayan salt flakes, carrot and canned tomatoes to the TM5 bowl
6. Add green beans to the varoma tray
7. Steam - approx 18 min, Varoma, reverse speed 1
8. Add kale to the TM5 bowl
9. Cook - approx 2 min, 100°C, reverse speed 1
10. Serve in large bowls, topped with green beans and garnished with coriander leaves and with a lime wedge on the side