Filter
Top Products
Vegetarian
Curried pumpkin
with spinach
Serves 4-6
1 tablespoon oil
1 medium onion, peeled and sliced
2 garlic cloves, peeled and crushed
1
1
/
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 non-stick pan. Add onion and cook
over medium heat until golden brown. Stir in
garlic, ginger, chillies, coriander, cumin, mustard
seeds and turmeric. Cook for 1 minute.
2. Pour blended coconut milk powder and water
into the non-stick pan. Stir over a medium heat
until all ingredients are well blended.
3. Place pumpkin into the removable crockery bowl.
Add the coconut milk mixture. Cover with lid and
cook on Low setting for 5-6 hours or High setting
for 2-3 hours.
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 4-6
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 non-stick pan. Add eggplant
in batches and cook over medium heat until
golden brown. Remove from pan and place in
the removable crockery bowl.
2. Heat remaining oil, add onion, garlic and capsicum
in non-stick pan and cook until onion softens.
Add tomatoes, cayenne pepper and chilli. Cook for
1 minute.
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 5-6 hours or High setting for 2-3 hours.
4. Serve hot with crusty bread rolls.
Chick pea curry
Serves 4-6
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
1
1
/
2
teaspoons garam masala
1
1
/
2
teaspoons ground cumin
1
1
/
2
teaspoons ground coriander
1
1
/
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 non-stick pan. Add onion and cook
over medium heat until golden brown. Add ginger,
garlic, garam masala, cumin, coriander, paprika,
chilli powder, turmeric, mustard seeds and salt.
cook for 1 minute. Stir tomato puree and coconut
cream into onion mixture. Cool until just warmed.
3. Place combined mixture over the chick peas in
the removable crockery bowl. Cover with lid and
cook on Low setting for 6-7 hours or High setting
for 2-3 hours.
4. Serve hot accompanied with stir-fried mixed
vegetables.
Spicy mixed dhal
Serves 4-6
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 1-1
1
/
2
hours or
until just tender.
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 8-9 hours or High setting for 4-5 hours.
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.
2726