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Method:
1 Heat the oil in a pan. Saute the onion, carrots
and garlic lightly. Add the curry powder. Cook
gently for one minute.
2 Stir in the stock, lemon juice, salt, pepper and
lentils. Bring to the boil and continue to boil for 3
minutes.
3 Transfer all ingredients to the Cooking Pot. Stir in
the apples and sultanas.
4 Place the lid on, cook for approximately 5-8
hours. Ensure that the vegetables are immersed
during cooking.
Ingredients:
3.5L 6.0L
• 3tbsp 5tbsp Oil
• 2 large 4 large Onions, chopped
• 1 2 Garlic cloves, crushed
• 3tsp 5tsp Curry powder
• 275g 600g Lentils
• 200ml 2L Vegetable stock
• 2tsp 3tsp Lemon juice
• 3 4 Carrots, diced
• 2 2 Apples, peeled cored and
chopped.
• 50g 125g Sultanas
• Salt and pepper to taste
Vegetarian curry
Method:
1 In a pan, quickly brown the sausages on all sides
in the oil.
2 Add the onions, carrots and leeks and gently
saute until softened, but not browned.
3 Stir in the flour and cook on a low heat until the
oil is absorbed.
4 Slowly add the stock, and bring to the boil,
stirring continuously until thickened.
5 Stir in the chutney, worcestershire sauce and
seasoning.
6 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
7 If the sausages contain a lot of fat, any excess
can be removed from the surface of the finished
dish with kitchen paper.
Ingredients:
3.5L 6.0L
• 2tbsp 3tbsp Oil
• 750g 1.5kg Sausage
• 1 large 2 large Onion, finley chopped
• 3 4 Carrots, thinly sliced
• 2 2 Leeks, sliced
• 3tbsp 5tbsp Flour
• 400ml 1L Beef stock
• 3tbsp 5tbsp Chutney
• 2tbsp 3tbsp Worcestershire sauce
• Salt and pepper to taste
Sausage pot
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