Kambrook KSC3, KSC4 manual Vegetarian, Curried Pumpkin with Spinach

1.Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well browned on all sides. Drain on paper towels.

2.Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans in the Slow Cooker. Cover and cook on AUTO 8-9 hours.

3.Spoon Chilli Con Carne into bowls, top with sour cream if required and serve. Serving Suggestion:Accompany with potato wedges or corn chips.

Vegetarian

Curried Pumpkin with Spinach
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 8-10
Butter	30g	40g
Onion, sliced	1 medium	2 medium
Green curry Paste	1.5 tablespoons	2 tablespoons
Coconut milk powder	1 cup/ 110g	2 cups/ 220g
Boiling water	1 cup/ 250ml	2 cups/ 500ml
Pumpkin, peeled and chopped	1kg	1.5kg
English spinach leaves, shredded	10
Curry leaves, torn	10
Fresh Kaffir lime leaves, finely shredded	2	3
Flaked almonds, toasted to serve

1.Melt butter in a non-stick pan. Cook onion over a medium heat, until golden brown. Stir in the green curry paste. Cook for 1 minute of until fragrant.

2.Pour blended coconut milk powder and water into the pan. Stir, over a medium heat, until or ingredients are well blended.

3.Place pumpkin in the Slow Cooker. Add coconut milk mixture. Cover and cook on HIGH2-3 or AUTO 6-8 hours.

4.Half an hour before required, stir through spinach, curry leaves and kaffir leaves. Replace lid and continue to cook until spinach leaves wilt. Serve topped with flaked almonds.

Serving Suggestion: Serve with steamed Jasmine Rice

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