Rich vegetable casserole

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 20
Servings 4
Time 15 minutes

Ingredients

  • 30
    ml
    olive oil
  • 1
    onion chopped
  • 2
    cloves garlic, crushed
  • 2
    ml
    chilli powder
  • 30
    ml
    flour
  • 410
    g
    chopped tomatoes
  • 30
    ml
    tomato paste
  • 1
    vegetable stock cube, dissolved in
  • 250
    ml
    hot water
  • 5
    ml
    sugar
  • 1
    large potato, peeled and cubed
  • 1
    large carrot, diced
  • 100
    g
    cauliflower, broken into florets
  • 1
    yellow pepper, sliced
  • 2
    courgettes, sliced
  • 100
    g
    fresh mushrooms, sliced
  • 410
    g
    red kidney beans
  • salt and freshly ground black pepper, to taste
  • cooked rice, to serve
  • natural yoghurt, to serve
 

Method

35 minutes
 
Heat the oil in a large saucepan and sauté; the onion and garlic until soft. Add the chilli powder and flour and cook for a further 30 seconds. Add the tomatoes, tomato paste, stock and sugar. Bring to the boil, then reduce heat and allow to simmer for five minutes. Add the potatoes, carrot, cauliflower and pepper and simmer for a 10 minutes more. Lastly, stir in the courgettes, mushrooms and beans. Allow to simmer for 10 minutes, season to taste and serve with rice and natural yoghurt.
 

 

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