This curry-spiced casserole can be made with a wide range of vegetables to suit whatever you have around the house.
Serves 4 people
- 500 grams onions
- 2 carrots
- 1 parsnip
- 1 turnip or small swede
- 2 sticks celery or ¼ celeriac
- 3 tablespoon(s) oil
- 2 cloves garlic, crushed
- 1 teaspoon(s) each of cumin, coriander and turmeric
- 1 tin tomatoes
- 1 tablespoon(s) tomato paste
- 1 tin chickpeas
- 1 small head of broccoli or cauliflower
- 1 dash(es) salt and pepper
- 1 tablespoon(s) chopped coriander or parsley (optional)
- Peel the onions, carrots, parsnip, swede or turnip and trim the celery.
- Chop them all roughly.
- Heat the oil in a large heavy based saucepan and add the vegetables.
- Stir and fry over medium heat until they start to turn brown.
- Add the garlic and spices and fry for another minute.
- Stir tomatoes and paste into the pan, bring to the boil, then turn the heat down, cover the pan and simmer for half and hour.
- Drain the chick peas and add to the pan.
- Cut the broccoli or cauliflower into small pieces and stir in.
- Bring back to the boil and cook for another 10 minutes, or until they are tender.
- Taste and season as necessary.Sprinkle with herbs before serving.
Method
- Peel the onions, carrots, parsnip, swede or turnip and trim the celery.
- Chop them all roughly.
- Heat the oil in a large heavy based saucepan and add the vegetables.
- Stir and fry over medium heat until they start to turn brown.
- Add the garlic and spices and fry for another minute.
- Stir tomatoes and paste into the pan, bring to the boil, then turn the heat down, cover the pan and simmer for half and hour.
- Drain the chick peas and add to the pan.
- Cut the broccoli or cauliflower into small pieces and stir in.
- Bring back to the boil and cook for another 10 minutes, or until they are tender.
- Taste and season as necessary.Sprinkle with herbs before serving.
Ingredients
- 500 grams onions
- 2 carrots
- 1 parsnip
- 1 turnip or small swede
- 2 sticks celery or ¼ celeriac
- 3 tablespoon(s) oil
- 2 cloves garlic, crushed
- 1 teaspoon(s) each of cumin, coriander and turmeric
- 1 tin tomatoes
- 1 tablespoon(s) tomato paste
- 1 tin chickpeas
- 1 small head of broccoli or cauliflower
- 1 dash(es) salt and pepper
- 1 tablespoon(s) chopped coriander or parsley (optional)
Additional tips
- Use other vegetables if you prefer, e.g. peas, leeks, sweetcorn, green beans, chopped cabbage, or aubergine.
- If it seems dry, add a little water or vegetable stock.
- Use up leftover vegetables – add them right at the end.
- Add chilli – either fresh or dried/ground – with the garlic if you like it.
- Serve with white or wholegrain rice, couscous, pasta or jacket potatoes.