– 46 –
V
egetables and Legumes
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup
red lentils
1 teaspoon
turmeric
400 ml
coconut milk
250 ml
water
1 teaspoon
crushed red chilli
1 teaspoon
crushed garlic
lemon juice to taste
Method:
Place all ingredients in a 2 litre casserole dish. Stir
and cook on Medium for 20 to 22 minutes, stirring
twice during cooking.
H
UMMUS
Ingredients:
1 cup
chick peas, water for soaking
3 cups
boiling water
2 tablespoons
lemon juice
2 teaspoons
turmeric
¼ cup
tahini ( sesame paste )
4 cloves
garlic, minced
2 tablespoons
olive oil
Method:
Place chickpeas and water into a 4-litre casserole
dish and soak overnight. Drain.
Place chickpeas and boiling water into a 3-litre
casserole dish and cook on Medium for 25 to
30 minutes. Drain, process with remaining
ingredients.
H
ONEY
G
LAZED
C
ARROTS AND
S
UGAR
S
NAP
P
EAS
Serves: 4 to 6
Ingredients:
350
g
carrots
150
g
sugar snap peas, trimmed
2 tablespoons
brown sugar
2 teaspoons
butter
2 tablespoons
honey
1 tablespoon
toasted sesame seeds
Method:
Peel and thinly slice carrots. Combine all ingredients
in a 2-litre casserole dish. Cover and cook on High
for 6 to 8 minutes, stirring halfway through cooking.
Serve.
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup
dried chick peas, water for soaking
3 cups
boiling water
1
red capsicum, diced
1
lebanese cucumber, diced
250
g
cherry tomatoes, quartered
1
Spanish onion, diced
Coriander Dressing:
½ cup
lemon juice
2 teaspoons
sugar
½ cup
chopped fresh coriander
1 teaspoon
chopped red chilli
Method:
Cover chickpeas with water and soak overnight.
Drain. Place chickpeas and boiling water into a 3-litre
dish and cook on Med-High for 25 to 30 minutes.
Drain and allow to cool.
Combine remaining salad ingredients in a large bowl
and mix well.
Dressing:
Combine all ingredients in a screw top jar, shake
well. Pour over salad and toss well.
V
EGETABLE
F
RITTATA
Serves: 4 to 6
Ingredients:
400
g
potatoes, thinly sliced
½
red capsicum, sliced into strips
½
green capsicum, sliced into strips
1
tomato, diced
2 tablespoons
fresh basil, chopped
4
eggs
⅓
cup
sour cream
½ teaspoon
cracked black pepper
½ cup
grated tasty cheese
Method:
Place potatoes in a 2-litre shallow dish. Cook on
High for 5 to 7 minutes. Arrange capsicum in a
circular pattern on top of potato sprinkle with tomato
and basil. Beat together eggs and sour cream in a
jug. Pour over vegetables. Cook on Medium for
4 to 5 minutes. Sprinkle with pepper and cheese and
cook on Medium for 7 to 9 minutes.
F0003BN60QP.indb 46
F0003BN60QP.indb 46
2014/8/15 15:23:19
2014/8/15 15:23:19