Manual Trebs 99205 (page 79 of 80) (English, German, Dutch, French)

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METHOD

Chop all vegetables into same size cubes, put oil in the Tajine and brown the onions and garlic.

Add the remaining ingredients apart from the chopped coriander into the Tajine. Cover and

cook for 2 hours and 15 minutes using the simmer function. Before serving sprinkle with finely

chopped coriander. Serve with couscous or on a bed of steamed rice.

RED CURRY OF ROAST PUMPKIN, BEANS AND BASIL

Preparation time: 25 minutes

Cooking time: 1 hour 45 minutes

SERVES 4

INGREDIENTS

600 g peeled and seeded pumpkin, cut into 3cm cubes

2 tbsp oil

1 tbsp red curry paste

400 ml coconut cream

200 g green beans, cut into 3cm lengths

2 kaffir lime leaves, crushed

1 tbsp grated light palm sugar or soft brown sugar

1 tbsp fish sauce

30 g fresh thai basil leaves plus extra for garnish

1 tbsp fresh lime juice

METHOD

Place 1 teaspoon of oil in the Tajine and saut the pumpkin for 5 minutes. Remove the pumpkin

and add the remaining oil to the Tajine, add the curry paste and stir for 1-2 minutes. Add the

coconut cream 100ml at a time and stir, then add the pumpkin, beans and kaffir lime leaves

cook for further 2 minutes. Stir in palm sugar, fish sauce and lime juice, then cook with lid on for

1 hours using the simmer function. Serve with rice.

BEAN AND CAPSICUM STEW

Preparation time: 20 minutes

Cooking time: 1 hours

SERVES 4

INGREDIENTS

2 cups tinned haricot or borlotti beans

2 tbsp olive oil

2 garlic cloves, crushed

1 red onion, halved and cut into wedges

1 red capsicum, cut into 1 cm cubes

1 green capsicum, cut into 1 cm cubes

800 g cans chopped tomatoes

2 tbsp tomatoes paste

500 ml vegetable stock

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Trebs 99205 Manual

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