Russell Hobbs 14586, Instructions Manual

11

vegetable tikka masala rice 

serves 4

cooking time:
high 45-50minutes for the rice

low 4 hours + 45-50 minutes on high for the rice

auto 3 hours + 45-50 minutes for the rice

15ml (1tbsp) oil
1 onion, peeled and chopped

225g (8oz) sweet potato, peeled and diced
225g (8oz) cauliflower, cut into small florets

30ml (2tbsp) tikka masala paste
550ml (1pt) vegetable stock

100g (4oz) tinned chick peas, drained

75g (3oz) spinach

150g (6oz) easy cook long grain rice

Preheat the cooking pot on a high setting for 20 minutes.
Heat the oil in a non stick pan and fry the vegetables for a few minutes. Stir in the tikka 
masala paste and continue to cook, stirring so that the vegetables are coated in the 
paste.
Blend in the vegetable stock and bring to the boil.
Remove from the heat and transfer to the cooking pot. Stir in the chick peas.

Cover and cook for the required length of time.
Stir in the rice and spinach and cover and cook for a further 45-50 minutes on high 
setting until the rice is tender.

Alternatively, add the spinach for the last hour of cooking and cook and serve the rice 

separately.