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Multi Cooker Vegetarian Recipes
Curried Pumpkin with Spinach
Method - Slow Cook
Open the lid and press the Brown button and Start. Sauté the onions
in the oil until they become golden brown. Stir in the garlic, ginger,
chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through.
Press the Cancel button once done. Next, press the Slow Cook
button, set the timer to 3
1/2
hours and press Start. Close the lid and
make sure that the pressure limiting valve is set to Exhaust. Once
finished, open the lid and add the spinach, curry leaves and kaffir lime
leaves and then cook on for a further ½ hour before closing the lid.
Ready to serve with flaked almonds.
Method - Pressure Cook
Open the lid and press the Brown button and Start. Sauté the onions
in the oil until they become golden brown. Stir in the garlic, ginger,
chilies, coriander, cumin, mustard seeds and turmeric and cook for a
minute. Add the pumpkin and coconut milk and gently mix through.
Add the spinach, curry leaves and kaffir lime leaves. Press the Cancel
button once done. Close the lid and lock. Press the High Pressure
button, then set the timer to 18 minutes, then Start. Make sure that
the pressure limiting valve is set on Sealed. To open the lid, turn the
pressure limiting valve to Exhaust. Wait until the pressure has reduced
and the safety release function allows you to open the lid.
Ready to serve.
Ingredients (serves 4)
- 2tbsp olive oil
- 2 medium onions, sliced
- 4 garlic cloves, crushed
- 3tsp fresh ginger, grated
- 3 small chilies, finely sliced
- 1
1/2
tsp ground coriander
- 1
1/2
tsp ground cumin
-1
1/2
tsp brown mustard seeds
- 1
1/2
tsp ground turmeric
- 2 cups coconut milk
- 1kg pumpkin, peeled and chopped
- 10 English spinach leaves, shredded
- 10 curry leaves, torn
- Toasted almond flakes
- Kaffir lime leaves
