vegetarian
continued
24
Curried pumpkin with spinaCh
Serves 8-10
2 tablespoons oil
2 medium onions, peeled and sliced
4 garlic cloves, peeled and crushed
3 teaspoons fresh ginger, grated
3 small green chillies, finely sliced
11⁄2 teaspoons ground coriander
11⁄2 teaspoons ground cumin
11⁄2 teaspoons brown mustard seeds
11⁄2 teaspoons ground turmeric
2 cups coconut milk powder
2 cups / 500ml boiling water
1.5kg pumpkin, peeled and chopped
10 English spinach leaves, shredded
10 curry leaves, torn
3 fresh Kaffir lime leaves, finely shredded
Toasted flaked almonds, for serving
1.
Heat oil in a non-stick pan. Add onion and cook
over medium heat until golden brown. Stir in garlic,
ginger, chillies, coriander, cumin, mustard seeds and
turmeric. Cook for 1 minute.
2.
Pour blended coconut milk powder and water into
onion mixture. Stir over a medium heat until all
ingredients are well combined.
3.
Place pumpkin into the removable crockery bowl. Add
the coconut milk mixture. Cover with lid and cook on
Low setting 5-6 hours, Auto setting 4-6 hours or High
setting 3-4 hours.
4.
Add spinach, curry leaves and kaffir leaves 1⁄2 hour
before end of cooking. Stir well. Replace lid and
continue cooking until spinach is soft.
5.
Serve hot topped with flaked almonds and
accompanied with Lebanese bread and salad of your
choice.
spiCy mixed dhal
Serves 8-10
1 cup / 200g yellow split peas
1 cup / 200g red lentils
1 cup / 200g brown lentils
4 cups / 1 litre vegetable stock
2 tablespoons oil
11⁄2 tablespoons black mustard seeds
2 teaspoons brown mustard seeds
2 large onions, peeled and sliced
8 garlic cloves, peeled and crushed
2 tablespoons fresh ginger, grated
2 teaspoons ground cumin
11⁄2 tablespoons ground coriander seeds
2 teaspoons ground turmeric
4 small red chillies, chopped
1 x 800g can tomatoes, chopped
2 cups tomato puree
2 teaspoons cracked black pepper
2⁄3 cup / 170ml cream
1⁄3 cup fresh coriander, finely chopped
1.
Place yellow split peas, red and brown lentils, and
stock into removable crockery bowl. Cover with lid
and cook on High setting 1-11⁄2 hours or until just
tender.
2.
Heat oil in a deep pan. Add black and brown mustard
seeds and cook over low heat until they start to pop.
Add onions, garlic and ginger, cook over medium heat
until onion is light golden brown.
3.
Stir in cumin, coriander seeds, turmeric, and chillies.
Cook for 1 minute. Add tomatoes, tomato puree, and
pepper, stir and cook until just warmed.
4.
Pour tomato mixture over lentils in the removable
crockery bowl. Cover with lid and cook on Low setting
8-9 hours, Auto setting 6-7 hours or High setting 4-5
hours.
5.
Stir in cream 1⁄2 hour before end of cooking. Replace
lid and continue cooking.
6.
Spoon into serving bowls, top with coriander.
7.
Serve hot accompanied with steamed brown rice and
Cucumber Raita.
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