Method
1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 220°C
4. Line 2 baking sheets with foil
5. Fit kCook bowl to kCook Multi
6. Turn direct prep attachment to position 1
7. Slice red bell pepper into the baking sheets with direct prep attachment
8. Turn direct prep attachment to position 2
9. Add canola oil and salt & pepper to the baking sheets
10. Roast - 20 min, 220°C
11. Fit max blade to kCook bowl
12. Add canola oil to the kCook bowl
13. Attach lid to kCook bowl
14. Heat with filler cap removed - approx 2 min, 140°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add garlic clove to the kCook bowl
19. Add ground cumin, ground coriander and chili flakes to the kCook bowl
20. Cook with filler cap removed - 5 min, 120°C, speed 2
21. Then add sweet potato and vegetable stock to the kCook bowl
22. Transfer vegetables to kCook bowl
23. Cook with filler cap fitted - 20 min, 98°C, speed 3
24. Blend with filler cap fitted - 2 min, speed 12
25. Then garnish with fresh parsley to taste
26. Serve