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29
Vegetable Recipes
Method:
1 I
n a non-metallic bowl, mix the chopped tomatoes with the
o
nion, garlic, ginger, salt and spices.
2 Add the potatoes and chick peas, cover with cling film and
refrigerate for 30 minutes.
3 Stir in 100ml of the coconut milk then transfer the tomato
mixture to the Rice Tray and place in the Rear Container.
4 Put the Dividing Wall into the Front Container. Put the rice and
150ml coconut milk into a Small Pot, stir well and place in one
compartment. Put the baby spinach into the other
compartment. Cover both Containers with the Lids.
5 Set time for curry using root vegetables preset (28 mins) and
adjust to 60 minutes. Set time for rice using rice preset (40
minutes), adjust to 28 minutes. Then set the time for the
spinach using the leaf and pod preset (16 minutes), adjust to
12 minutes. Press the Start/Pause Button.
6 When ready, gently stir the spinach through the curry, fork up
the rice and serve with natural yogurt and naan bread.
Ingredients:
• 2
00g can chopped tomatoes
• 100g onion, very finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, finely grated
• ¼ level tsp salt
• 1½ level tsp hot chilli powder
• 1 level tsp cumin
• 1 level tsp turmeric
• 200g peeled Maris Piper potatoes,
cut into 10mm cubes
• 400g can chickpeas, drained and
rinsed
• 100ml light coconut milk
Rice:
• 100g basmati rice, rinsed and
drained
• 150ml light coconut milk
• 130g baby spinach leaves
To Serve:
• Natural yogurt and naan bread.
P
reparation time: 15 minutes plus marinating
Cooking time: 60 minutes
S
erves: 2
Potato, Spinach and Chickpea Curry with Coconut Rice
FS470006MUK Rev 1.qxp_Layout 1 07/11/2019 15:48 Page 29
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