Sunday, 7 April 2013

Vegetable Curry Casserole

This is one of my go-to easy recipes. Casseroles are great when they're done right, they should have lots of different textures and flavours. You can put almost anything you want in a casserole, so they're convenient for using extra produce that's about to go off.

Vegetable Curry Casserole

2 cups cubed potatoes
1 cup chopped broccoli
1 small yellow onion
1 cup coconut milk
1 cup veggie stock
1 cup canned chickpeas
1/2 cup bread crumbs
1 tsp curry paste
1/2 tsp cumin
2 garlic cloves 

It doesn't look that impressive, but what it lacks in appearance, it makes up for in flavour.

1. Pre-heat oven to 375. Sautee your chopped onion and garlic in a pan with about 1 tsp oil. Cook until translucent and fragrant. Set aside. 

2. In a stock pot mix together the coconut cream, veggie stock, potatoes and seasonings. Bring to a boil and simmer for 5-7 mins then add the broccoli, onion and garlic. 

3. Add the pot mixture and chickpeas to your casserole dish. Make sure everything is well mixed. Add extra liquid if it doesn't cover the vegetables and chickpeas. Sprinkle with breadcrumbs (sometimes I drizzle oil over the breadcrumbs) and bake for 20-30 mins (until your breadcrumbs are crispy and veggies are tender). Let it sit for 10 mins before serving. Enjoy :)

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