39
Vegetable Recipes
Potato, Spinach and Chickpea Curry with
Coconut Rice
Preparation time: 15 minutes plus marinating
Cooking time: 60 minutes
Serves: 2
Ingredients:
• 200g can chopped tomatoes
• 100g onion, very finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, finely grated
• ¼ level tsp salt
• 1½ level tsp hot chilli powder
• 1 level tsp cumin
• 1 level tsp turmeric
• 200g peeled Maris Piper potatoes, cut into 10mm cubes
• 400g can chickpeas, drained and rinsed
• 100ml light coconut milk
Rice:
• 100g basmati rice, rinsed and drained
• 150ml light coconut milk
• 130g baby spinach leaves
To Serve:
• Natural yogurt and naan bread.
Method:
1 In a non-metallic bowl, mix the chopped tomatoes with the onion,
garlic, ginger, salt and spices.
2 Add the potatoes and chick peas, cover with cling film and
refrigerate for 30 minutes.
3 Stir in 100ml of the coconut milk then transfer the tomato mixture
to the Rice Tray and place in the Rear Container.
4 Put the Dividing Wall into the Front Container. Put the rice and
150ml coconut milk into a Small Pot, stir well and place in one
compartment. Put the baby spinach into the other compartment.
Cover both Containers with the Lids.
5 Set time for curry using root vegetables preset (28 mins) and
adjust to 60 minutes. Set time for rice using rice preset (40
minutes), adjust to 28 minutes. Then set the time for the spinach
using the leaf and pod preset (16 minutes), adjust to 12 minutes.
Press the Start/Pause Button.
6 When ready, gently stir the spinach through the curry, fork up the
rice and serve with natural yogurt and naan bread.
Singapore Noodles with a Hot Chilli Sauce
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 2
Ingredients:
• 2 x 150g sachets straight to wok thread fine noodles
• 2 tsp mild curry powder
• 2 tbsp water
Vegetables:
• 100g onion, sliced
• 80g red pepper, sliced
• 80g yellow pepper, sliced
• 100g mangetout
• 50g cashew nuts
• 2 cloves garlic, crushed
• 2 tbsp sesame oil
Sauce:
• 2 tbsp light soy sauce
• 3 tbsp sriracha hot chilli sauce
• 4 tbsp lime juice
• 2 tsp clear honey
Method:
1 Gently loosen the noodles and put into the Rice Tray. Sprinkle on
the curry powder and add the water. Mix gently. Put into the Rear
Container.
2 Put the onion, peppers, mangetout, cashew nuts and garlic in a
mixing bowl and add the sesame oil. Stir well so that all the
vegetables are coated. Fit the Dividing Wall to the front container
and put the vegetables in one compartment.
3 Mix the sauce ingredients in a Small Pot and place in the other
compartment. Cover both Containers with the Lids.
4 Set the time for the noodles using the rice preset (40 minutes) and
adjust to 15 minutes. Set the time for the vegetables using the leaf
and pod preset (16 minutes). Set the time for the sauce using the
sauce preset (30 minutes) and adjust to 20 minutes. Press the
Start/Pause Button.
5 When ready, gently stir the noodles and divide between two
plates. Stir the hot chilli sauce then spoon 1 tbsp over the
noodles. Serve the vegetables on top with another spoonful or
two of the sauce according to taste.
g
FS470006MEE Rev2-Production.qxp_Morphy Richards Instruction Book 01/12/2020 15:16 Page 39
