Vegetarian
Curried pumpkin with spinach
Serves
1 tablespoon oil
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
11/2 teaspoons grated fresh ginger
2 small green chillies, finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon brown mustard seeds
1 teaspoon ground turmeric
1 cup / 110g coconut milk powder
1 cup / 250ml boiling water
1kg pumpkin, peeled and chopped
6 English spinach leaves, shredded
6 curry leaves, torn
2 fresh Kaffir lime leaves, finely shredded Flaked almonds, toasted to serve
1.Heat oil in a
2.Pour blended coconut milk powder and water into the
3.Place pumpkin into the removable crockery bowl. Add the coconut milk mixture. Cover with lid and cook on Low setting for
4.Add spinach, curry leaves and Kaffir leaves 1/2 hour before end of cooking. Replace lid and continue cooking until spinach leaf is soft. Serve hot topped with flaked almonds.
5.Serve hot accompanied with Lebanese bread and salad of your choice.
Chilli bean and vegetable combo
Serves
2 tablespoons olive oil
300g baby eggplant, thickly sliced
1 large onion, peeled and chopped
3 garlic cloves, peeled and crushed
1 medium red capsicum, trimmed and chopped
400g canned tomatoes, chopped
1/4 teaspoon cayenne pepper
1 small red chilli, finely sliced
200g zucchini, trimmed and sliced
130g kumera, peeled and cubed
300g canned chick peas, drained and rinsed
300g canned red kidney beans, drained and rinsed
2 tablespoons fresh parsley, chopped
1.Heat half the oil in a
2.Heat remaining oil, add onion, garlic and capsicum in
3.Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the removable crockery bowl. Cover with lid and cook on Low setting for
4.Serve hot with crusty bread rolls.
Chick pea curry
Serves
1 cup/ 200g dried chick peas
2 cups/ 500ml vegetable stock
1 tablespoon vegetable oil
1 medium onion, peeled and finely chopped
1 teaspoon grated fresh ginger,
2 garlic cloves, peeled and crushed
11/2 teaspoons garam masala
11/2 teaspoons ground cumin
11/2 teaspoons ground coriander
11/2 teaspoons sweet paprika
1/4 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 teaspoon yellow mustard seeds
1 teaspoon salt
1 cup / 250ml tomato puree
1/4 cup coconut cream
1.Place chick peas with the stock into the removable crockery bowl. Cover with lid and cook on High setting for 2 hours or until just tender.
2.Heat oil in a
3.Place combined mixture over the chick peas in the removable crockery bowl. Cover with lid and cook on Low setting for
4.Serve hot accompanied with stir-fried mixed vegetables.
Spicy mixed dhal
Serves
1/2 cup/ 100g yellow split peas
1/2 cup/ 100g red lentils
1/2 cup/ 100g brown lentils
2 cups / 500ml vegetable stock
1 tablespoon oil
3 teaspoons black mustard seeds
1 teaspoon brown mustard seeds
1 large onion, peeled and sliced
4 garlic cloves, peeled and crushed
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
3 teaspoons ground coriander seeds
1 teaspoon ground turmeric
2 small red chillies, chopped
400g canned tomatoes, chopped
1 cup / 250ml tomato puree
1 teaspoon cracked black pepper
1/3 cup / 80ml cream
2 tablespoons finely chopped fresh coriander
1.Place yellow split peas, red and brown lentils and stock into the 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 a low heat until they start to pop. Add onion, garlic and ginger, cook over a 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 for
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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