Steffi’s Veggie Curry Casserole

Ingredients:

1 Tbspn. of ground cumin, turmeric, medium curry powder

1 Tspn. of chilli flakes

1 tin of coconut milk

1 red onion quartered

1 large white onion (two small) quartered

2 large carrots in 3-4cm pieces

4 medium potatoes quartered

Any spare whole chillies

1 Knorr Veg stock cube

1 tin of coconut milk (full fat only-do not use low fat unless you don’t want any flavour)

1 tin of chopped tomatoes

1 tin of mixed beans

20g of real butter

Salt and pepper to season

Method:

  1. Preheat oven to gas mark 5
  2. In a cast iron pot add 100mls of stock to the butter, cumin, chilli flakes, curry powder and turmeric on medium heat

3. Add garlic and onions, put lid on and sweat for 8mins

4. Add remaining stock and vegetables (including spare chillies). Add coconut milk, mixed beans and tin of tomatoes. Bring to the boil. Reduce to simmer and add to oven for 60mins on gas mark 5 with lid on. Allow to rest for as long as possible. Even nicer the next day! Freezes well! Enjoy 💖

P.S. You can add more or less of the ingredients, doesn’t have to be exact! Happy cooking!🕺🏻🕺🏻🕺🏻

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