Ingredients (use vegan versions):
- 2-3 potatoes, chopped 1.5 cm cubes
- 1 eggplant, chopped 1.5cm cubes
- 1 head broccoli, broken into bits
- 1 zucchini, sliced
- 1 onion, sliced
- 1 red capsicum, sliced
- 1 cup green or brown lentils
- 1/2 cup red lentils
- 1/2 cup black-eyed beans, red kidney beans or lima beans etc..
- 1 tablespoon chopped garlic
- 1 tablespoon fresh ginger, chopped
- 2-3 tablespoon mild curry powder
- 2-3 tablespoon sweet paprika (NOT humgarian)
- 2 teaspoon vegan mustard seeds
- 1 teaspoon fenugreek powder
- 2 teaspoon cummin powder
- 1 tablespoon coriander powder
- 1 teaspoon sliced chili, or more?
- 1 teaspoon tumeric
- 4-5 tablespoon soya vegan mayonnaise
Directions:
Soak lentils and beans overnight, drain, then boil for about 20
minutes, or until they become mushy. It is nice here to add a
little saffron powder (maybe 1/4 tsp) to color the lentils. Remove
from heat and drain.
Coat chopped potatoes and eggplant in oil and roast in moderate oven.
This will take about one hour, or until browned.
In large frypan place 2 Tbsp mayonnaise and heat. Add garlic, ginger,
and mustard seeds, fry until mustard seeds crackle. Add all the other
spices now (except tumeric) and the onions and capsicum -fry. Once
cooked, add broccoli and zucchini (alternatively, you could steam broccoli
and zucchini first - but that makes for more dishes). Once this is all
cooked up, add the lentils/beans, roasted veggies, tumeric and rest of
mayo. Cook this all up - you may need to add a little water here.
Serve with brown rice and maybe chutney.
Serves: 8 at least
Preparation time: less than 1 hour
casseroles
|
