Filter
Top Products
Vegetarian
R13
Chilli bean and
vegetable combo
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 pot.
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 pot. Cover and cook on Low 5-6 hours
or High 2-3 hours.
4. Serve hot with crusty bread rolls.
Curried pumpkin with spinach
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 pot.
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.
5. Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of
your choice.
8
8-10
Beef, pork, veal and lamb
continued
Lamb shanks with red lentils
1 cup/200g red lentils
2 cups beef stock
2 tablespoons oil
6 large French-cut lamb shanks, trimmed of fat
1 large onion, sliced
4 garlic cloves, crushed
1
1
⁄
2
tablespoons Vindaloo curry paste
1 x 750ml Italian-style tomato cooking sauce
2 tablespoons lemon juice
1. Place lentils and stock into removable crockery pot.
Cover with lid and cook on High 1-1
1
⁄
2
hours
or until tender.
2. Heat oil in a non-stick pan. Add the shanks two
at a time and cook over medium heat until well
browned. Drain on paper towel.
3. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic and curry paste, cook for
1 minute. Gradually stir tomato puree into onion
mixture, cook until just warmed.
4. Place lamb shanks and tomato mixture into the
removable crockery pot with lentils. Cover with lid
and cook on Low 8-10 hours or High 4-6 hours.
5. Stir in the lemon juice just prior to serving.
6. Serve hot accompanied with pita bread, mango
chutney and tomato and onion salad.
Chilli Con Carne
2 tablespoons oil
2 kg premium beef mince
1
⁄
4
cup pre-packaged Chilli Con Carne seasoning mix
1 tablespoon fresh minced garlic
3 cups beef stock
1
⁄
3
cup tomato paste
1
1
⁄
2
cup red wine
2 x 420g cans Mexican chilli beans
Sour cream, for serving
1. Heat oil in a non-stick pan. Add beef mince in
batches and cook over a medium heat until well
browned.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into the
removable crockery pot. Cover with lid and cook
on low 8-9 hours.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
4. Serve hot accompanied with potato wedges and
avocado salad.
86
R12