Healthy Recipes

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Vegetable Crumble

What You Need (serves 4)

  • 1½ teaspoon ground cumin
  • 1½ teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • ½ teaspoon ginger
  • 3 medium sized onions (chopped)
  • 1 tablespoons of sunflower or olive oil
  • 200g (8oz) chopped hard vegetables (carrots, potatoes, swede, cauliflower, parsnips)
  • 250g (10oz) chopped tomatoes (fresh or canned)
  • ½ tablespoon tomato puree
  • 1½ teaspoon mixed herbs
  • Black pepper
  • 200g (8oz) soft vegetables (mushrooms, courgettes, peppers, bean sprouts, green beans, peas, sweetcorn)

Crumble Topping

  • 100g (4oz) wholemeal flour
  • 50g (2oz) sunflower margarine
  • 100g (4oz) porridge oats

How To Make It

  1. Pre-heat oven to 190C/375F/Gas mark 5
  2. Mix the spices to a paste with 2-3 tablespoons of water.
  3. Fry the spices and chopped onions in the oil in a large saucepan or frying pan.
  4. Add the hard vegetables, tomatoes, tomato puree, mixed herbs and pepper.  Cook gently for 10 minutes, stirring regularly.
  5. Add the soft vegetables.  Bring back to the boil, then cover the pan and cook mixture for 15 minutes on a gentle heat.
  6. To make the topping, put the flour in a bowl and mix in the margarine with your fingers. Once this resembles fine breadcrumbs stir in the porridge oats and mix well.
  7. Transfer the cooked vegetables to a lightly greased ovenproof dish and sprinkle on the topping.
  8. Bake for 25-30 minutes.
  9. Serve with crusty bread and green salad.

Cooking tip:

  • Spices may be replaced with curry powder.

Recipe kindly provided by the Grampian Dietitians.

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