Vegetable casserole

Vegetable casserole

Casserole of mixed vegetables

Ingredients

  • 1 Onion
  • 1 tsp Ground Bayleafs
  • 1 tsp Ground Coriander seeds
  • 2 tsp BBQ spice
  • 1 tsp Leaf masala
  • ¾ tsp Garum masala
  • 2 tsp Mild yellow curry
  • 30 ml Pea flour
  • 1 tin Chopped Italian tomato (400 g )
  • 6 Baby potatoes
  • 1 Yellow bell pepper
  • 4 Baby marrows
  • 10 Baby carrots
  • 1 small Cauliflower
  • 1 small Broccoli
  • 1 small Butternut
  • 1 tsp Chopped garlic
  • Salt to taste

Method

  • Prepare the vegetables by cutting potato in halve Baby marrows in 3 Pisces Cauliflower and Broccoli in florets. Peel and cut the Butternut in squares. Leave the carrots whole. Mix everything together and place in big enough oven proof dish with a lid.
  • Fry the chopped onion with a little Olive oil. Fry Onion until glassy.
  • Add the herbs and spices and Pea flour.
  • Stir until no dry spices is visible.
  • Add the tomato and juice.
  • Add Garlic.
  • Add 1 cup of water and stir.
  • Add cubed yellow pepper and remove from heat.
  • No matter if the vegetables is not soft as it will cook in oven.
  • Dish this sauce over the vegetables and cover with lid. Add ½ a cup water (no need to mix ) bake at 200oc for 60 minutes. Check that all vegetables are soft.
  • Allow to stand for 5 minutes before serving.

Serve on rice.

Serve 4 large portions.

Written by:  - Updated 29 Oct, 2017  
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