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Serves 8
Hands-on time: 20 minutes
Cooking time: 4 hours
+ dairy free
+ vegan
+ vegetarian
+ egg free
+ nut free
+ soy free
Ingredients
1/3 cup extra-virgin olive oil
2 brown onions, peeled and finely sliced
2 cups dried chickpeas, rinsed
380g jar vindaloo curry paste
4 chicken-style stock cubes
4 tablespoons tomato paste
1 teaspoon fine salt
1kg sweet potato, peeled and cubed
1kg potato, peeled and cubed
4 cups (1L) water
Method
- Place the Cocotte on it’s pre-installed stand on the Cook Expert. Heat on searing function for 15 minutes, 160°C, lid removed. Add olive oil.
- Once oil is hot, add onion. Sauté for the remaining time left on the searing program, stirring periodically. Use a silicone or wooden utensil to ensure you don’t scratch your Cocotte.
- Add chickpeas, curry paste, stock cubes, tomato paste, salt, sweet potato, potato and water. Give everything a good stir to combine. Cook on simmering function for 4 hours, 120°C, lid on.
