39
V
EGETARIAN
15ml (1tbsp) vegetable oil
10ml (2tsp) mustard seeds
10ml (2tsp) sesame seeds
225g (8oz) brown Basmati rice
5ml (1tsp) chilli powder
5ml (1tsp) turmeric
5ml (1tsp) ground coriander
5ml (1tsp) garam masala
15ml (1tbsp) water
1 medium cauliflower, cut into small florets
175g (6oz) quorn, cut into 2cm (
3
/
4
") cubes
1
/
2
a red pepper, seeded and cut into strips
1
/
2
a green pepper, seeded and cut into strips
400g (14oz) canned chopped tomatoes
60ml (4tbsp) natural yoghurt
1 Place oil, mustard and sesame seeds in a large
bowl, heat on 100P (HIGH) for 1 minute. Add rice,
mix well. Cook on 100P (HIGH) for 2 minute.
2 In a separate bowl mix the chilli powder, turmeric,
coriander and garam masala. Add water and mix
to a paste. Stir the paste into the rice, add the
cauliflower, quorn, red and green pepper, mix
well. Cook on 100P (HIGH) for 2 minutes.
3 Drain the tomatoes and reserve the juice. Add the
tomatoes to the rice mixture, mix well.
4 Add enough boiling water to the tomato juice to
make 600ml (1 pint) of liquid, pour into the rice
mixture, mix well. Cook on 70P (MEDIUM HIGH)
for 24 minutes, stir every 5 minutes.
5 Stir in yoghurt and serve with poppadums.
C
AULIFLOWER BIRYANI WITH QUORN
S
ERVES
4-6
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed (see Tip, page 42)
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (
1
/
2
tsp) cayenne pepper
225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (
1
/
2
pint) hot vegetable stock
salt and pepper to taste
S
ERVES
4-6
1 Place the oil, onion and garlic in a large bowl, heat
on 100P (HIGH) for 2 minutes.
2 Add the carrots, red pepper and mushrooms, mix
well. Cook on 100P (HIGH) for 2 minutes.
3 Stir in the remaining ingredients, mix well. Cook
on 70P (MEDIUM HIGH) for 24 minutes, stir 3-4
times during cooking.
4 Remove the bay leaf before serving.
Serve hot with rice or as a filling for tacos.
V
EGETABLE CHILLI
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on 100P: (HIGH) for 1
1
/
2
-
2 minutes until warm. Spoon in filling as preferred.
