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Spiced Vegetable Casserole

Spiced Vegetables Casserole

This dish is a free-form take on Jamie Oliver's Tray-Baked Chicken with Spiced Indian Potatoes. Sarina Bland, Trini food blogger thinks it'd make a perfect pizza topping! If you try it let us know!

Course Vegan, Vegetables
Author Baidawi Assing

Ingredients

  • 1 lb potatoes
  • 4 ripe tomatoes
  • 1 aubergine
  • 1 red pepper
  • 1 large onion
  • 1/2 head of garlic peeled, cloves left whole
  • 5 cm piece of ginger
  • Olive oil
  • 2 Tbsp.mustard seeds
  • 1 handful of curry leaves
  • 1 heaped tsp. turmeric
  • 2 fresh red or green chillies

Preparation

  1. Preheat the oven to 350 degrees F. Cube the potatoes, tomatoes, aubergine, pepper and onion.

  2. Put the potatoes in a large pan of salted water over a medium heat. Bring to the boil and cook for 10 minutes, then drain in a colander and leave to steam-dry for 3 minutes. Tip into a large bowl and mix with the tomato, aubergine, pepper and onion.

  3. Peel and finely grate the ginger. Heat a tablespoon of oil in a large frying pan over a medium heat. Add the garlic, ginger, mustard seeds, curry leaves and turmeric and cook for 2 minutes, or until fragrant. Leave to one side to cool slightly.

  4. Add the spice mix to the veg and potatoes and pour into a casserole dish. Season, cover tightly and roast in the bottom of the oven for 1 hour. Adjust seasoning to taste, if necessary.