Ingredients

• 1 Fresh Chilli
• 1 tablespoon Ginger
• 3 Garlic Cloves
• 200g Butternut Squash
• 150g Red Bell Pepper
• 150g Sweet Potato
• 250g Aubergine
• 15g Coriander
• 400g Coconut Milk
• 3 tablespoons Curry Paste
• 50g Vegetable Stock
• 160g Peas
• 1 pinch Salt & Pepper

Tools

• kCook Multi
• Kcook bowl

Method

1. Fit stir tool to kCook bowl
2. Add coconut milk, curry paste, vegetable stock, fresh chilli, ginger, garlic clove, butternut squash, red bell pepper and sweet potato to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl
5. Cook with filler cap removed - 1 hr 40 min, 94°C, speed 1
6. Then add aubergine to the kCook bowl
7. Cook with filler cap removed - 20 min, 94°C, speed 1
8. Then add coriander, peas and salt & pepper to the kCook bowl
9. Cook with filler cap removed - 2 min, 94°C, speed 4
10. Serve

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