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Method:
1
Heat the oil in a pan. Saute the onion, carrots and garlic lightly.
2
Add the curry powder. Cook gently for one minute.
3
Stir in the stock, lemon juice, salt, pepper and lentils. Bring to the
boil and continue to boil for 3 minutes.
4
Transfer all ingredients to one side of Partitioned Cooking Pot and
place into the slow cooker base.
5
Stir in the apples and sultanas.
6
Cover with the Glass Lid and cook for 4 hours on high.
Ingredients:
•
3tbsp Cooking oil
•
2 Large onions, chopped
•
1 Garlic clove, crushed
•
3tsp Curry powder
•
275g Lentils
•
200ml White stock
•
2tsp Lemon juice
•
3 Carrots, diced
•
2 Apples, peeled, cored and
chopped
•
50g Sultanas
•
Salt and freshly ground black
pepper
For the vegetable curry
Method:
1
Add stock to one side of the Partitioned Cooking Pot, cover with
the Glass Lid and cook for 2.5 hours with the curry.
Meanwhile:
2
Heat butter in a frying pan and add onion and fry gently until
softened.
3
Stir in the garlic, cinnamon, cardamom pods and seeds, cloves and
bay leaf. Cook for 1 minute.
4
Add turmeric and rice to the frying pan. Cook for a further minute.
5
Add to the stock in the slow cooker and add the raisins and dates,
season and stir well.
6
Cover with the Glass Lid and continue to cook for a further 1.5
hours.
Ingredients:
•
50g Butter
•
1 Onion, chopped
•
2 Garlic cloves, finely chopped
•
1 Cinnamon stick, halved
•
6 Cardamom pods, crushed
•
4 Whole cloves
•
1 Bay leaf
•
1tsp Ground turmeric
•
250g Easy cook brown rice
•
750ml Vegetable stock
•
50g Stoned dates, chopped
•
50g Raisins
•
Salt and freshly ground black
pepper
For the spiced date pilaf
Vegetable curry with pilaf rice
Partition Slow Cooking
Recipes - Main And Side Dish
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