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Vegetable casserole

Low fat and packed with vitamins and minerals.

Posted by: Rhona
On:

Cuisine

Asian

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
150ml olive oil Available only in our Tollcross shop More products
3 large onions, sliced More products
1 large aubergine, diced More products
225g french beans, sliced

Awaiting stock

More products
2 different coloured peppers, sliced, such as:
1 red pepper More products
1 green pepper More products
200g cooked lentils, such as:
brown lentils OR More products
green lentils More products
100g shitake mushrooms More products
4 large tomatoes, cut into quarters

Awaiting stock

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half a cauliflower, cut into florets More products
200g frozen sweetcorn
2 tbsp garam masala More products
1.2 litres vegetable stock More products
Optional: miso paste More products
2 bay leaves More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat the oil gently in a large pan, and cook the onions until soft.
  • Add in the aubergine and also cook until soft.
  • Add the garam masala and stir well, then add the stock and heat.
  • Add all the other ingredients except the lentils and sweetcorn and cover with a lid and simmer for 10 mins.
  • Add the lentils and sweetcorn and simmer for another 5 mins.
  • If you want to add a salty taste, mix some miso paste with a little water and add at the final stages of cooking so that the miso does not boil, hence losing its nutritional benefit.
  • Serve with a green leafy salad.

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