Kambrook KSC4 - Manual (Page 16)

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1. Heat oil in a non-stick pan. Cook meat in batches, over a medium-high heat, until well
browned on all sides. Drain on paper towels.
2. Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans
in the Slow Cooker. Cover and cook on AUTO 8-9 hours.
3. Spoon Chilli Con Carne into bowls, top with sour cream if required and serve.
Serving Suggestion: Accompany with potato wedges or corn chips.
Vegetarian
Curried Pumpkin with Spinach
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 8-10
Butter 30g 40g
Onion, sliced 1 medium 2 medium
Green curry Paste 1.5 tablespoons 2 tablespoons
Coconut milk powder 1 cup/ 110g 2 cups/ 220g
Boiling water 1 cup/ 250ml 2 cups/ 500ml
Pumpkin, peeled and chopped 1kg 1.5kg
English spinach leaves, shredded 10
Curry leaves, torn 10
Fresh Kaffir lime leaves, finely shredded 2 3
Flaked almonds, toasted to serve
1. Melt butter in a non-stick pan. Cook onion over a medium heat, until golden brown.
Stir in the green curry paste. Cook for 1 minute of until fragrant.
2. Pour blended coconut milk powder and water into the pan. Stir, over a medium heat,
until or ingredients are well blended.
3. Place pumpkin in the Slow Cooker. Add coconut milk mixture. Cover and cook on
HIGH2-3 or AUTO 6-8 hours.
4. Half an hour before required, stir through spinach, curry leaves and kaffir leaves.
Replace lid and continue to cook until spinach leaves wilt. Serve topped with flaked
almonds.
Serving Suggestion: Serve with steamed Jasmine Rice