Sunbeam MU4000 manual Chickpea and Pumpkin Curry, Moroccan Lentil and Chickpea Soup

Slow Cooker Recipes – Main Meals continued

Chickpea and Pumpkin Curry

Serves: 4-6

1 tablespoon oil

2 onions, chopped

¼ cup red curry paste

4 cardamom pods, crushed

1 stalk lemongrass

1 kg pumpkin, peeled, seeds removed, cubed

1 cup vegetable stock 400ml can coconut milk

400g can chickpeas, drained, rinsed

2 tablespoons lime juice

½ cup chopped fresh corriander

Salt and freshly ground black pepper, to taste

1.Heat oil in a large frypan over medium high heat. Add onions cooking for 3-4 minutes or until tender. Add curry paste, cardamom pods and lemon grass and cook until fragrant. Transfer to cooking pan.

2.Add pumpkin, stock and coconut milk. Stir to combine. Place lid on unit.

3.Press MENU and select SLOW COOK. Cook on HIGH for 3 hours on LOW for 6 hours. Add chickpeas in the final 30 minutes of cooking.

4.Stir through remaining ingredients. Season to taste with salt and pepper. Serve.

Moroccan Lentil and Chickpea Soup

Serves: 6

1 tablespoon olive oil

1 carrot, peeled, chopped

1 stalk celery, chopped

1 red onion, chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

1 teaspoons ground ginger

½teaspoon ground cinnamon 1 cup red lentils

1 cup green lentils

6 cups vegetable stock

½cup fresh chopped coriander 2 tablespoons lemon juice

Salt and freshly ground black pepper, to taste

1.Heat oil in a large frypan over medium heat. Add carrot, celery and onion cooking for 3-4 minutes or until softened. Add spices and cook until fragrant. Transfer to cooking pan.

2.Add lentils and stock. Stir to combine. Place lid on unit.

3.Press MENU and select SLOW COOK. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Stir through remaining ingredients. Season to taste with salt and pepper. Serve.

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