Spicy vegetable casserole

Yield: 8 servings

Measure Ingredient
150 millilitres Olive oil; (1/4 pint)
3 larges Onions; sliced
1 large Aubergine; diced
4 \N Medium-size potatoes; peeled and diced
225 grams French beans; sliced into short
\N \N ; pieces (8oz)
2 tablespoons Garam masala; (2 x 15ml spoon)
1¼ litre Vegetable stock; (2 pints)
2 \N Peppers; 1 red and 1 green,
\N \N ; de-seeded and
\N \N ; sliced
\N \N Half a medium-size cauliflower; divided into
\N \N ; florets
100 grams Mushrooms; quartered (4oz)
4 larges Tomatoes; quartered
2 \N Bay leaves
\N \N Chopped fresh herbs
225 grams Lentils or split peas; soaked overnight
\N \N ; and cooked ''al
\N \N ; dente'' (8oz)
1 \N 220 gram can sweetcorn; (7oz)
\N \N Salt

1. Heat the oil gently in a large casserole dish. Soften the onion in the oil for several minutes.

2. Cook the aubergine until it has absorbed plenty of oil.

3. Add the potatoes and french beans to the onion and aubergine mixture and stir until well warmed through. 4. Sprinkle over the garam masala and stir in well, then add the stock gradually and heat through.

5. Add the peppers, cauliflower, mushrooms, tomatoes, bay leaves and herbs, and simmer gently for 10 minutes, covered with a lid.

6. Then add the lentils or split peas and the sweetcorn and simmer for a further 5 minutes.

7. Add salt to taste if necessary and it is ready to serve.

Converted by MC_Buster.

NOTES : Warming, nourishing and tasty, a dish like this is in no need of meat - it is a glorious feast in itself. There are no end of variations you can try - you can make it as simple or as extravagant as you like.

Converted by MM_Buster v2.0l.

Similar recipes