51
Vegetable Green Curry
Serves 8
2 potatoes, diced into 2cm pieces
1 cup dried chick peas (washed)
270ml can coconut milk
230g can bamboo shoots, drained,
and sliced
230g water chestnuts, drained, halved
125g baby corn
1
⁄
2
cauliflower, florets only
Cooked rice, to serve
Fresh coriander, to serve
Curry Paste:
1 large green chilli, finely sliced
1 bunch coriander, roughly chopped, soaked
1 brown onion, roughly chopped
1 stick lemon grass, roughly chopped
1
⁄
4
tsp ground white pepper
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp turmeric
1 tsp ground coriander
1 tsp cumin seeds
3 cloves garlic, peeled, minced
2cm piece ginger, peeled, minced
1 tbsp cold water
2 tbsp olive oil
Zest and juice of 1 lime
2 kaffir lime leaves
2 tsp salt
2 tsp brown sugar
1.
Using a food processor, place all of the
curry paste ingredients into the bowl
and process until completely blended,
approximately 2 minutes.
2.
Select the ‘SAUTÉ’ setting on the Digital
Control Panel and then press the ‘START/
CANCEL’ button to commence cooking.
Wait 2-3 minutes for the unit to heat.
3.
Add the paste to the removable cooking
bowl and sauté for 5 minutes, stirring
occasionally. Add the potato, chickpeas,
coconut milk, bamboo shoots, water
chestnuts, corn and cauliflower and stir
until well combined. Bring to the boil. Once
complete, press the ‘START/CANCEL’ button
to stop cooking.
4.
Lock the lid onto the cooker.
5.
Select the ‘SLOW COOK’ button then
then press ‘START/CANCEL’ to commence
cooking. Allow to cook until the timer has
counted down. Press ‘START/CANCEL’ to
stop cooking or keep warm will activate.
6.
Serve over fluffy rice topped with fresh
coriander.
Summary of Contents for KPR820
Page 2: ...KPR820 INSTRUCTION BOOKLET...
