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Ingredients
15ml (1tbsp) oil
1 onion, chopped
1 large potato, chopped into
small chunks
1 aubergine, chopped into
small chunks
250g button mushrooms
2-4tbsp curry paste (to taste)
150ml vegetable stock
400ml coconut milk
Large handful of chopped coriander
Dish: 3 litre (6pt) casserole dish
Place the oil, onion and potato into the casserole dish,
cover and cook on HIGH MICROWAVE for 5 mins. or
until the potatoes start to soften. Add the aubergine and
mushrooms, cover and cook on HIGH MICROWAVE for
3 mins. Stir in the curry paste and pour over stock and
coconut milk, cover and cook on HIGH MICROWAVE for
10 mins. stir and cook uncovered on SIMMER
MICROWAVE for 30 mins or until potato is tender. Stir
through the coriander.
Mushroom & Potato Curry Serves 4
Vegetables & Vegetarian
Ingredients
175g (6oz) quinoa
600ml (1pt) boiling water
10 cherry tomatoes on the vine
halved
¼ cucumber diced
3 spring onions finely chopped
Juice of half a lemon
30ml (2tbsp) olive oil
60ml (4tbsp) fresh mint torn
60ml (4tbsp) fresh coriander
chopped
60ml (4tbsp) fresh parsley chopped
Salt and pepper
Dish: large bowl
Put the quinoa and boiling water into the bowl. Cover
with pierced cling film, place on base of oven and cook
on HIGH MICROWAVE for 15 mins. Stand and allow to
cool. Drain if necessary.
Add all other ingredients and season to taste.
Tabbouleh Serves 4
