21
Method:
1
Heat the oil in a pan. Saute the onion, carrots
and garlic lightly. Add the curry powder. Cook
gently for one minute.
2
Stir in the stock, lemon juice, salt, pepper and
lentils. Bring to the boil and continue to boil for 3
minutes.
3
Transfer all ingredients to the Cooking Pot. Stir in
the apples and sultanas.
4
Place the lid on, cook for approximately 5-8
hours. Ensure that the vegetables are immersed
during cooking.
Ingredients:
3.5L 6.0L
•
3tbsp 5tbsp Oil
•
2 large 4 large Onions, chopped
•
1 2 Garlic cloves, crushed
•
3tsp 5tsp Curry powder
•
275g 600g Lentils
•
200ml 2L Vegetable stock
•
2tsp 3tsp Lemon juice
•
3 4 Carrots, diced
•
2 2 Apples, peeled cored and
chopped.
•
50g 125g Sultanas
•
Salt and pepper to taste
Vegetarian curry
Method:
1
In a pan, quickly brown the sausages on all sides
in the oil.
2
Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3
Stir in the flour and cook on a low heat until the
oil is absorbed.
4
Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5
Stir in the chutney, worcestershire sauce and
seasoning.
6
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
7
If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Ingredients:
3.5L 6.0L
•
2tbsp 3tbsp Oil
•
750g 1.5kg Sausage
•
1 large 2 large Onion, finley chopped
•
3 4 Carrots, thinly sliced
•
2 2 Leeks, sliced
•
3tbsp 5tbsp Flour
•
400ml 1L Beef stock
•
3tbsp 5tbsp Chutney
•
2tbsp 3tbsp Worcestershire sauce
•
Salt and pepper to taste
Sausage pot
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