Trebs Comfortcook Mode D'emploi page 79

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