Monthly Meal Idea: Vegetable Casserole

Ingredients

¼ pint (150ml) olive oil

3 large onions, sliced

1 large aubergine diced

8oz (225g) French beans, sliced

2 different coloured pepper, sliced

Half a cauliflower, cut into florets

4oz shitake mushrooms

4 large tomatoes, cut into quarters

8oz cooked brown or green lentils

7oz (200g) frozen sweetcorn

2 tbsp garam masala

2 pts (1.2 litres) liquid (vegetable stock)

2 bay leaves

 

Method

Heat the oil gently in a large pan, cook the onions until soft.  Add in the aubergine and also cook until soft. Add the garam masala and stir well, then add the liquid and heat.  Then add all the other ingredients except the lentils and sweetcorn and cover with a lid and simmer for 10 minutes.  Add the lentils and sweetcorn and simmer for another five minutes.  If you want to add a salty taste, then mix some miso paste with a little water and add at the final stages of cooking so that the miso does not boil. 

 

 

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