Serves 4 (Using Kenwood Slow Cooker or Curry Cooker)
30ml Olive or vegetable oil
2 Red onions – cut into 8
3 Garlic cloves – crushed
1 teaspoon Cumin seeds
1 teaspoon Cardamom seeds
2 Green chillies – de seeded and chopped
1 tablespoon Madras curry paste
4 Potatoes – cut into small dice
2 Parsnips – cut into small sticks
2 Carrots – cut into small sticks
200g Green beans – cut into ½
1 Red pepper – cut into strips
100g Canned sweetcorn (optional)
200g Canned chick peas
200g Canned chopped tomatoes
100ml Vegetable stock
1 tablespoon Sugar
1 tablespoon Lemon juice
Salt to taste
Coriander leaves to garnish
1. Heat the oil in the frying pan cook the onions and garlic till browned. Add the Cumin seeds, Cardamom seeds, and Chilli and cook for a further 30 seconds.
2. Place the prepared vegetables, tomatoes, sweetcorn, chick peas, stock, lemon juice and sugar into the curry cooker and stir in the contents of the frying pan.
3. Turn on high and cook with the lid on for 1 ½ - 2 hors till the vegetables are tender.
4. Season to taste and garnish with a few Coriander leaves.