Russell Hobbs 18224, Instructions Manual

11

vegetable tikka masala rice 

serves 4

cooking time:

high

 2 hours + 45-50 minutes for the rice

low

 4 hours + 45-50 minutes on 

high

 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 cookpot for 18 minutes on 

high

.

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 cookpot. 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.