Vegetable Rundown
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 1hr 15mins
-
- Serves
- 4
-
- 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 Mar 1, 2024
Ingredients
-
- Green onion
- 60 g
-
- Onion
- 150 g
-
- Garlic clove
- 2
-
- Ginger
- 5 g
-
- Scotch bonnet pepper
- 1
-
- Potato
- 100 g
-
- Butternut squash
- 200 g
-
- Vegetable stock
- 200 g
-
- Tomato
- 50 g
-
- Zucchini
- 150 g
-
- Carrot
- 100 g
-
- Sweet corn
- 2
-
- Coconut oil
- 1 tablespoon
-
- Fresh thyme
- 3 sprigs
-
- Canned coconut milk
- 400 g
-
- Caribbean seasoning
- 1 tablespoon
-
- Pink himalayan salt
- 1 teaspoon
Tools
-
kCook Multi
-
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 green 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 squash 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 squash, 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