Vegetable casserole

Ingredients

• 1 Onion
• 1 tsp Ground Bayleafs
• 1 tsp Ground Coriander seeds
• 2 tsp BBQ spice
• 1 tsp Leaf masala
• ¾ tsp Garum masala
• 2 tsp Mild yellow curry
• 30 ml Pea flour
• 1 tin Chopped Italian tomato (400 g )
• 6 Baby potatoes
• 1 Yellow bell pepper
• 4 Baby marrows
• 10 Baby carrots
• 1 small Cauliflower
• 1 small Broccoli
• 1 small Butternut
• 1 tsp Chopped garlic
• Salt to taste

Method

• Prepare the vegetables by cutting potato in halve Baby marrows in 3 Pisces Cauliflower and Broccoli in florets. Peel and cut the Butternut in squares. Leave the carrots whole. Mix everything together and place in big enough oven proof dish with a lid.
• Fry the chopped onion with a little Olive oil. Fry Onion until glassy.
• Add the herbs and spices and Pea flour.
• Stir until no dry spices is visible.
• Add the tomato and juice.
• Add Garlic.
• Add 1 cup of water and stir.
• Add cubed yellow pepper and remove from heat.
• No matter if the vegetables is not soft as it will cook in oven.
• Dish this sauce over the vegetables and cover with lid. Add ½ a cup water (no need to mix ) bake at 200^oc for 60 minutes. Check that all vegetables are soft.
• Allow to stand for 5 minutes before serving.

Serve on rice.

Serve 4 large portions.