Vegetable Curry - Panasonic NN-CS596S Operating Instruction And Cook Book

Vegetable Curry

Serves 4
Dish: 3 litre (6 pt) casserole
Ingredients
2 medium aubergines, diced
salt
2 cloves of garlic, chopped
15 ml (1tbsp) oil
pinch cayenne pepper
10 ml (2tsp) ground coriander
5 ml (1tsp) ground cumin
5 ml (1tsp) turmeric
2.5 cm (1") root ginger, peeled and sliced
1 small cauliflower, divided into florets
2 medium potatoes, diced
100g (4oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150 ml ( pt) vegetable stock
1/4
397g (14oz) can chopped tomatoes
100g (4oz) cashew nuts
Cooking method
Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter
juices. Rinse well under cold water and drain. Combine garlic, oil and spices in casserole
dish. Cover, place on base of oven and cook on HIGH MICROWAVE for 1 min. Add
aubergine and all other ingredients to casserole, except cashews. Cover and cook on
HIGH MICROWAVE for 10 mins. then SIMMER MICROWAVE for 30-40 mins. or until
vegetables are soft. Stir occasionally. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours
to develop.
149
Vegetables