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THAI VEGETABLE CURRY
Serves: 4
Ingredients:
1 onion, sliced
2 tablespoons green curry paste
3 cups sliced vegetables
440 g chick peas, drained
1 cup coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1
⁄2
cup chopped nuts
Method:
Place onion and curry paste in a 3-litre casserole
dish. Cook on P10 for 2 minutes. Add vegetables,
chick peas, coconut milk, lemon juice and soy sauce.
Cook on P10 for 6 to 8 minutes. Sprinkle with
chopped nuts. Serve with jasmine rice.
HERBED VEGETABLES
Serves: 4 to 6
Ingredients:
200 g sliced snow peas
200 g sliced carrots
200 g sliced zucchini
2 tablespoons chopped fresh parsley
Method:
Place snow peas, carrots and zucchini in a 2-litre
casserole dish. Cover. Cook on P10 for 4 to 6
minutes, stirring once during cooking. Sprinkle with
parsley. Serve.
T
OMATO
VEGETABLE
CASSEROLE
Serves: 4 to 6
Ingredients:
200 g mushrooms, sliced
1 eggplant, chopped
200 g zucchini, sliced
1 capsicum, sliced
1 onion, sliced
400 g can tomatoes
1
⁄
2 cup tomato paste
1 tablespoon chopped basil
1 clove garlic, minced
Method:
Place mushrooms, eggplant, zucchini, capsicum and
onion in a 3-litre casserole dish. Cover. Cook on P7
for 10 minutes. Add tomatoes, tomato purée, herbs
and garlic. Re-cover and cook on P10 for 8 to 10
minutes.
To cook by Sensor Cook:
Prepare vegetables as above. Cover with plastic
wrap. Select Vegetables then Start.
Add remaining ingredients. Cover with plastic wrap.
Cook on P10 for 8 to 10 minutes.
HINT:
It is better to slightly undercook vegetables as they
will soften on standing. Allow to stand, covered,
with plastic wrap or a lid.
HINT:
Wrap jacket potatoes in foil after cooking. They will
retain their heat for about 15 to 20 minutes.
SAVOURY BRUSSELS SPROUTS
Serves: 4
Ingredients:
250 g brussels sprouts
1 tablespoon butter
150 g bacon, finely chopped
1 onion, finely chopped
1 teaspoon dill or basil
1 teaspoon sugar
Method:
Wash and drain brussels sprouts. Cook in a covered
2-litre casserole dish on P10 for 4 to 5 minutes.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Vegetables, then Start.
Drain and set aside. Place remaining ingredients in
separate 1-litre casserole dish. Cook on P10 for 3 to
5 minutes. Add brussels sprouts and cook on P10 for
1 to 2 minutes. Serve.
H
ONEY
G
LAZED
C
ARROTS AND
S
UGAR
S
NAP
P
EAS
Serves: 4 to 6
Ingredients:
350 g carrots
150 g sugar snap peas, trimmed
2 tablespoons brown sugar
2 teaspoons butter
2 tablespoons honey
1 tablespoon toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients in
a 2-litre casserole dish. Cover and cook on P10 for 5 to
7 minutes, stirring halfway through cooking. Serve.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Select Vegetables, then Start.
PARMESAN ASPARAGUS
Serves: 2 to 4
Ingredients:
1 bunch of asparagus spears
2 tablespoons water
1 tablespoon butter
1 clove garlic, crushed
1 tablespoon grated Parmesan cheese
Method:
Place asparagus and water in a 2-litre casserole dish.
Cover and cook on P10 for 1 to 2 minutes.
Drain. Place butter and garlic in a small dish and cook
on P10 for 1 minute. Add drained asparagus and mix
lightly. Cook on P10 for a further 1 minute. Sprinkle
Parmesan cheese over asparagus. Serve.
Tip:
When placing asparagus in dish, place half the tips
one way and half the tips in the opposite direction for
more even cooking.
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Vegetables and Legumes