Vegetable casserole

Name: Vegetable casserole
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 45.00 ml oil; 1.00 onion sliced; 2.00 garlic cloves, crushed; 7.00 ml cumin seeds, ground; 7.00 ml coriander ground; 1.00 ml cayenne pepper; 450.00 g potatoes cubed; 125.00 g broccoli broken into florets; 250.00 g courgettes thickly sliced; 125.00 g green beans sliced; 125.00 g broad beans sliced; 1.00 lemon zest and juice; 200.00 ml stock vegetable or chicken; salt; fresh parsley chopped

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (15)

45.00 ml	oil
1.00	onion — sliced
2.00	garlic — cloves, crushed
7.00 ml	cumin — seeds, ground
7.00 ml	coriander — ground
1.00 ml	cayenne pepper
450.00 g	potatoes — cubed
125.00 g	broccoli — broken into florets
250.00 g	courgettes — thickly sliced
125.00 g	green beans — sliced
125.00 g	broad beans — sliced
1.00	lemon — zest and juice
200.00 ml	stock — vegetable or chicken
	salt
	fresh parsley — chopped

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Method:

Sauté the onion and garlic in the oil until soft.
Add the cumin seed, coriander and cayenne pepper and fry for another minute.
Add the remaining vegetables and mix well with the seasonings.
Add the lemon juice, rind and chicken stock.
Cover and simmer for about 20 minutes until the vegetables are tender. Season with salt if necessary.
Sprinkle with chopped parsley just before serving.