Vegetable Rundown
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 15mins
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- Serves
- 4
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- Calories
- 369
A flavour packed vegan meal. Perfect for dinners or lunches. You can portion into sealed containers and use for a week of lunches.
recipe updated 1 Mar. 2024
Ingredients
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- Spring onion
- 60 g
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- Onion
- 150 g
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- Garlic clove
- 2
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- Ginger
- 5 g
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- Scotch bonnet pepper
- 1
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- Potato
- 100 g
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- Butternut pumpkin
- 200 g
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- Vegetable stock
- 200 g
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- Tomato
- 50 g
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- Zucchini
- 150 g
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- Carrot
- 100 g
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- Sweet corn
- 2
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- Coconut oil
- 1 tablespoon
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- Fresh thyme
- 3 sprigs
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- Canned coconut milk
- 400 g
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- Caribbean seasoning
- 1 tablespoon
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- Pink himalayan salt
- 1 teaspoon
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add coconut oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 3 min, 120°C
- Turn direct prep attachment to position 1
- Slice spring onion and onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove and ginger to the kCook bowl
- Cook with filler cap removed - 5 min, 120°C, speed 3
- Then add scotch bonnet pepper, fresh thyme, potato and butternut pumpkin to the kCook bowl
- Cook with filler cap removed - 7 min, 120°C, speed 3
- Then add canned coconut milk, vegetable stock, tomato, Caribbean seasoning and pink himalayan salt to the kCook bowl
- Cook with filler cap removed - 30 min, 94°C, speed 2
- Then add zucchini, butternut pumpkin, carrot and sweet corn to the kCook bowl
- Cook with filler cap removed - 15 min, 94°C, speed 2
- Remove the thyme stems and chilli
- Serve