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Vegetable Casserole Recipe

Mixed Vegetable Curry

This Vegetable Casserole Recipe is, in essence, a mixed vegetable curry.

This is one of those simple vegetarian recipes which is versatile. Use vegetables which are in season. It is also great as one of your Thanksgiving side dish recipes and serves a dual role. This butternut squash recipe can be made in advance and heated at the last minute. As a variation, you can make it into a pie with the addition of a puff pastry lid.

Easy

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4 - 6

Ingredients:

1 onion, finely diced

2 tablespoons oil for shallow frying

2 teaspoons ground coriander

1 teaspoon ground tumeric

¼ teaspoon ground paprika

1 cinnamon stick

3 tablespoons tomato paste

2 teaspoons sugar

5 cups vegetable stock

1 cup coconut milk

½ cup red lentils, soaked in water overnight

2 potatoes, cut into 2 inch (5 cm) chunks

1 medium butternut, cut into 2 inch (5cm) chunks

¼ cup fresh coriander (cilantro) to garnish

¼ cup thick yoghurt

naan bread for serving

Method:

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 vegetable stock.
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 stock 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.