Method
1. With the chopper blade , add the carrots, onion and celery to the processor bowl
and chop into small pieces. Heat the oil in a pan, add the processed vegetables,
garlic and potatoes, then cook over a high heat for 5 minutes until softened.
2. Stir in the tomato puree, stock and tomatoes. Bring to the boil, then turn down
the heat and simmer, covered, for 10 minutes.
3. With the shredding disc attached, shred the cabbage.
4. Tip in the beans and pasta, then cook for a further 10 minutes, adding the
cabbage for the final 2 minutes. Season to taste and serve with crusty bread.
Curry Paste
Method
1. Using the chopper blade , place all the ingredients into the bowl and process
until a paste is formed. Use the spatula to scrape down the sides of the bowl.
2. Store in airtight container and refrigerate.
Peanut Butter - Makes 1 ½ Cups
Method
1. Using the chopper blade add peanuts to bowl. PULSE a few times until roughly
Ingredients
• 125ml (
½
cup) white vinegar
• 80ml (
⅓
cup) vegetable oil
• 2 long fresh red chilies, deeded,
roughly chopped
• 4 garlic cloves, peeled
• 1 thumb size piece of fresh ginger
•
¼
cup ground cumin
•
¼
cup ground coriander
• 1 tablespoon freshly ground black
pepper
• 1 tablespoon garlic paste
• 1 tablespoon black mustard seeds
• 1 tablespoon ground turmeric
• 1 teaspoon ground cinnamon
Ingredients
• 2 cups roasted peanuts
• ½ teaspoon salt
• 1 -2 tablespoons peanut oil or
other oil
• Optional for sweeter peanut
butter: 1-2 tablespoons honey or
other sweetener
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