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Vegetables and Vegetarian
Ingredients
350g (12oz) potatoes, cubed
45 ml (3tbsp) natural yoghurt
10 ml (2tsp) mango chutney
3 ml (½ tsp) cumin, coriander and
garam masala
3 ml (½ tsp) turmeric
10 ml (2tsp) fresh coriander
pinch chilli powder
15g (½ oz) sultanas
salt and pepper
Serves 4
Dish: 1 litre (2 pt) dish
Place potatoes in dish with 3tbsps water. Cover, place on
base of oven and cook on MEDIUM MICROWAVE for 8
mins. Drain. Mix the remaining ingredients together. Add
the potatoes, mix well and cook on MEDIUM
MICROWAVE for 4-5 mins.
Spicy Potatoes
4
Ingredients
2 parsnips (peeled and cut into
chunky pieces)
2 peppers (deseeded and cut into
bite-sized chunks)
100g (4oz) mushrooms (washed
and chopped in half)
1 leek cut into chunks
1-2tbsp olive oil
2 garlic cloves crushed
Serves 4
Dish: bowl
Oven Accessory: no accessory then enamel
shelf on lower level
Place the vegetables into a bowl, add 6tbsp water and
cover, cook on HIGH MICROWAVE for 5-7 mins. Drain
and cool slightly. Preheat oven empty on CONVECTION
220°C. Put the olive oil and the vegetables onto the
enamel shelf. Place the enamel shelf into the oven and
cook on CONVECTION 220°C for 25-30 mins, shaking
occasionally for until golden brown and soft. Stir the
honey, pepper ad a sprinkling of salt into the vegetables,
then return to the oven for 5mins to warm honey through.
Toss vegetables half way through.
Roasted Vegetables
4
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