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Vegetable Casserole Recipe
Mixed Vegetable Curry
This Vegetable Casserole Recipe is mildly spiced and makes a comforting meal. It is ideal served much like a mixed vegetable curry however it is much quicker to prepare. Leftovers can be frozen and reheated successfully.
EasyPreparation time: 20 minutesCooking time: 40 minutesServes: 4 - 6Ingredients: 1 onion, finely diced2 tablespoons oil for shallow frying2 teaspoons ground coriander1 teaspoon ground tumeric¼ teaspoon ground paprika1 cinnamon stick3 tablespoons tomato paste2 teaspoons sugar5 cups water or vegetable stock1 cup coconut milk½ cup red lentils, soaked in water overnight1 medium butternut, cut into 2 inch (5cm) chunks2 potatoes, cut into 2 inch (5 cm) chunks¼ cup fresh coriander (cilantro) to garnish¼ cup thick yoghurtnaan bread for servingMethod: - Fry the onion in the oil until it is soft and has browned.
- Add the coriander, tumeric, paprika and cinnamon stick.
- Add the tomato paste and sugar. Gradually add the coconut milk and the water.
- Add the lentils to the mixture. Cook for 10 minutes.
- Add the potatoes. Simmer for 10 minutes.
- Add the butternut. Simmer for about 20 minutes until the butternut is just cooked. You want it to be tender but it should not lose its shape. The water should have been absorbed by now and the gravy should be quite thick.
- Garnish with fresh coriander and a dollop of thick yoghurt. Serve with warm naan bread.
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