• 300g sweet potato, peeled and chopped into small chunks
• 150g green beans, trimmed and sliced in half
• 227g block Paneer cheese, cubed into bite size pieces
• 100g baby spinach leaves
• Small bunch coriander, chopped
• To serve: warm naan bread, basmati rice and lemon wedges
Method
1. Add stirring paddle to the unit and add the oil, select the SAUTE function add the sliced
onion and fry until softened but not coloured, add the ginger, garlic, spices and chilli
and fry until fragrant.
2. Add the coconut milk and stock and bring to the boil. Stir in the carrot, cauliflower
courgettes, sweet potato, green beans and stir well to coat the vegetables. Turn
the heat down to 120°C and set the time to 45 minutes. Stop the auto-stir, but use it
periodically through cooking to give it a stir.
3. Five minutes before the end of cooking time add the paneer, spinach and chopped
coriander and stir into the curry. Replace the lid to allow the spinach to wilt, use the
auto-stir to mix together.
Serve the curry with warm Naan bread and lemon wedges and scattered with a little more
chopped coriander.
Celeriac and Stilton Soup
This soup is made using Celeriac which is a very under rated vegetable. The combination of
the subtle sweetness from the pear and the creaminess from the Stilton is a real winner.
Ingredients -
Serves 4
• Knob of butter
• 1 large onion, peeled and chopped
• 500g celeriac, peeled and chopped into small chunks, squeeze a little lemon juice over
to stop from going brown.
• 250g potatoes, peeled and chopped
• 1 ripe pear, peeled, cored and diced
• Few sprigs of thyme
• Sea salt and freshly ground black pepper
• 1 litre vegetable stock
• 100g Stilton, crumbled
• Serve with Crusty bread and a swirl of cream
Method
1. Add the butter to the cooking pot and select the SAUTE function cancel the auto stir.
Add the onion and gently fry for 5-6 minutes until softened.
2. Add the celeriac, potato, pear and thyme to the pan with some salt and pepper and
add the vegetable stock. Bring to the boil and switch to the SOUP setting.
3. Cook until the vegetables are tender and remove any stalks from the thyme. Then blend
until smooth using a hand stick blender, taking care of the stirring mechanism in the
base of the bowl.
4. Stir in half the Stilton and allow to gently melt in the soup.
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