This versatile curry-spiced casserole can be made with a wide range of vegetables to suit whatever you have around the house. Serve with white or wholegrain rice, couscous, pasta or jacket potatoes for a warm hearty meal.
Difficulty:👍👍👍
Cost: ££
Method
- Peel the onions, carrots, parsnip, swede or turnip and trim the celery and 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 into the pan, bring to the boil, then turn the heat down, cover the pan and simmer for half and hour.
- Drain the chickpeas 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 then sprinkle with herbs before serving
Ingredients
500g onions
2 carrots
1 parsnip
1 turnip or small swede
2 sticks celery or ¼ celeriac
3 tablespoon oil
2 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 tin tomatoes
1 tablespoon tomato paste
1 tin chickpeas
small head of broccoli or cauliflower
Salt and pepper
1 tablespoon chopped coriander or parsley (optional)
Use other vegetables if you prefer, e.g. peas, leeks, sweetcorn, green beans, chopped cabbage, or aubergine. Use up leftover vegetables – add them right at the end.
If it seems dry, add a little water or vegetable stock.
Add chilli – either fresh or dried/ground – with the garlic if you like it.
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