Vegetarian continued
Curried pumpkin with spinach
Serves 8-10
2 tablespoons oil
2 medium onions, peeled and sliced
4 garlic cloves, peeled and crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced 11⁄2 teaspoons ground coriander 11⁄2 teaspoons ground cumin
11⁄2 teaspoons brown mustard seeds 11⁄2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups / 500ml boiling water
1.5kg pumpkin, peeled and chopped 10 English spinach leaves, shredded 10 curry leaves, torn
3 fresh Kaffir lime leaves, finely shredded Toasted flaked almonds, for serving
1.Heat oil in a
2.Pour blended coconut milk powder and water into onion mixture. Stir over a medium heat until all ingredients are well combined.
3.Place pumpkin into the removable crockery bowl. Add the coconut milk mixture. Cover with lid and cook on Low setting
4.Add spinach, curry leaves and kaffir leaves 1⁄2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.
5.Serve hot topped with flaked almonds and accompanied with Lebanese bread and salad of your choice.
Spicy mixed dhal
Serves 8-10
1 cup / 200g yellow split peas
1 cup / 200g red lentils
1 cup / 200g brown lentils
4 cups / 1 litre vegetable stock
2 tablespoons oil
11⁄2 tablespoons black mustard seeds 2 teaspoons brown mustard seeds
2 large onions, peeled and sliced
8 garlic cloves, peeled and crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
11⁄2 tablespoons ground coriander seeds 2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 800g can tomatoes, chopped
2 cups tomato puree
2 teaspoons cracked black pepper 2⁄3 cup / 170ml cream
1⁄3 cup fresh coriander, finely chopped
1.Place yellow split peas, red and brown lentils, and stock into removable crockery bowl. Cover with lid and cook on High setting
2.Heat oil in a deep pan. Add black and brown mustard seeds and cook over low heat until they start to pop. Add onions, garlic and ginger, cook over medium heat until onion is light golden brown.
3.Stir in cumin, coriander seeds, turmeric, and chillies. Cook for 1 minute. Add tomatoes, tomato puree, and pepper, stir and cook until just warmed.
4.Pour tomato mixture over lentils in the removable crockery bowl. Cover with lid and cook on Low setting
5.Stir in cream 1⁄2 hour before end of cooking. Replace lid and continue cooking.
6.Spoon into serving bowls, top with coriander.
7.Serve hot accompanied with steamed brown rice and Cucumber Raita.
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