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Abbrevations: tsp = teaspoon tbl = tablespoon
R16
CHILLI BEAN AND VEGETABLE COMBO
Serves 8-10
1
⁄3 cup olive oil
400g baby eggplant, thickly sliced
2 large onions, chopped
6 garlic cloves, crushed
2 large red capsicum, chopped
1 x 750ml Italian-style tomato cooking sauce
1
⁄2 teaspoon cayenne pepper
2 small red chillies, finely sliced
400g zucchini, sliced
300g kumera, peeled and cubed
1 x 420g can chick peas, drained and rinsed
1 x 750g can red kidney beans, drained and rinsed
1
⁄2 cup 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 in non-stick pan, add onion,
garlic and capsicum and cook until onion
softens. Add tomatoes, cayenne pepper and
chillies. Cook for 1 minute.
3. Place tomato mixture, zucchini, kumera,
chick peas, kidney beans and parsley into the
removable crockery bowl. Cover and cook on
Low 5-6 hours or High 2-3 hours.
Serve hot with crusty bread rolls.
CURRIED PUMPKIN WITH SPINACH
Serves 6-8
2 tablespoon oil
2 medium onions, sliced
4 garlic cloves, crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
1
1
⁄2 teaspoons ground coriander
1
1
⁄2 teaspoons ground cumin
1
1
⁄2 teaspoons brown mustard seeds
1
1
⁄2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups boiling water
1kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
Toasted flaked almonds, for serving
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 combined.
3. Place pumpkin in the removable crockery
bowl. Add the coconut milk mixture. Cover
with lid and cook on Low 5-6 hours or High
3-4 hours.
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.
Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
Vegetarian