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– 58 –
Vegetables and Legumes
R
ED
C
OCONUT
D
HAL
Serves: 4 to 6
Ingredients:
1 cup red lentils
1 teaspoon turmeric
400 ml can 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 P7 for 18 to 20 minutes, stirring twice
during cooking.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
C
HICKPEA
S
ALAD WITH
C
ORIANDER
D
RESSING
Serves: 4 to 6
Ingredients:
1 cup dried chickpeas, 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:
1
⁄
2
cup lemon juice
2 teaspoons sugar
1
⁄
2
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 P7 for 25 to 30 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
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.
L
ENTIL
H
OT
P
OT
Serves: 4 to 6
Ingredients:
900
g
New potatoes
2 onions, diced
2 carrots, diced
2 stalks celery, sliced
3 cloves garlic, crushed
1 teaspoon curry powder
415
g
can diced tomatoes
1 cup vegetable stock
2 tablespoon tomato paste
3
⁄
4
cup red lentils, washed
1
⁄
2
cup grated cheese
paprika
1 tablespoon chopped parsley
Method:
Wash potatoes and place onto a paper towel lined
plate. Cook on Potatoes or P7 for 10 to 12 minutes.
Set aside. Place onion, carrot, celery and garlic into
a 3 litre dish. Cook on P7 for 8 minutes. Add curry
powder and cook on P7 for a further 1 minute. Add
tomatoes, stock, tomato paste and lentils. Cook on
P7 for 20 to 24 minutes. Slice potatoes thickly and
layer over the top of lentil mixture. Sprinkle with
grated cheese, paprika and parsley. Cook on P10 for
4 to 6 minutes.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Potatoes directions on page 57.
H
UMMUS
Ingredients:
1 cup chick peas, water for soaking
3 cups boiling water
2 tablespoons lemon juice
2 teaspoons turmeric
1
⁄
4
cup tahini ( sesame paste )
1 tablespoon minced garlic
2 tablespoons olive oil
Method:
Place chick peas 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 P7 for 25 to 30 minutes.
Drain. Process with remaining ingredients.
To cook by Sensor Cook:
Prepare as above. Cover securely with plastic wrap.
Refer to Legumes directions on page 57.
F00039X90QP_CB.indd 58F00039X90QP_CB.indd 58 2012-6-11 11:37:272012-6-11 11:37:27
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