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)
- 100g (4oz) wholemeal flour
- 50g (2oz) sunflower margarine
- 100g (4oz) porridge oats
How To Make It
- Pre-heat oven to 190C/375F/Gas mark 5
- Mix the spices to a paste with 2-3 tablespoons of water.
- Fry the spices and chopped onions in the oil in a large saucepan or frying pan.
- Add the hard vegetables, tomatoes, tomato puree, mixed herbs and pepper. Cook gently for 10 minutes, stirring regularly.
- Add the soft vegetables. Bring back to the boil, then cover the pan and cook mixture for 15 minutes on a gentle heat.
- 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.
- Transfer the cooked vegetables to a lightly greased ovenproof dish and sprinkle on the topping.
- Bake for 25-30 minutes.
- Serve with crusty bread and green salad.
- Spices may be replaced with curry powder.
Recipe kindly provided by the Grampian Dietitians.