Spicy Indian Vegetable Casserole
Portions:
25 to 30Preparation Time:
Cooking Time:
Ingredients
1 1/2 bag (3kg)
Arctic Gardens Seasoned Root Blend Vegetables
1L (4 cups) of water
2 bags (2 kg)
Arctic Gardens Cut Green Beans
2 bags (2 kg
Arctic Gardens Garden Peas
30mL (2 tbsp) of olive oil
1/2 bag (1kg) of
Arctic Gardens Roasted Red pepper strips
40 mL (8 tsp) of fresh jalapenos pepper finely cut (optional)
40 mL (8 tsp) of curcuma
80 mL (16 tsp) curry
40 mL (8 tsp) of cumin
20mL (4 tsp) of salt
3L (12 cups) of low fat coconut milk
½ bag (1kg) of
Arctic Gardens Rustic Grain
or
Ancient Grain
500ml (½ cup) of fresh coriander
4 to 5 Naan flatbreads
Fleur de sel
***If you don't have the rustic or ancient grain mixes on hand, replace with this: 2L (8 cups) cooked barley or basmati rice.
Preparation
1. Preheat the oven to 425°F (220°C).
2. Lay the Seasoned Root Vegetable blend on lightly oiled baking sheets in a single layer. Cook for 25 minutes at 425°F (220°C)* until vegetables are heated through and roasted.
3. In a pot, bring 8 cups of water to a boil and drop in the green beans and peas. Cook for a few minutes to thaw the vegetables. Drain and set aside.
4. In a large pot, heat the olive oil, add the red peppers and cook for 1 to 2 minutes. Add the green beans, the peas, the cooked Seasoned Root Vegetable blend and the jalapeno pepper. Mix well.
5. In a bowl, mix the coconut milk and all the spices (turmeric, cumin, curry, salt), mix well and pour over the vegetables. Cook for a few minutes until heated through.
6. Lightly oil the naan breads with olive oil and sprinkle with fleur de sel. Heat in the oven or pan for a few minutes.
7. Serve the Indian vegetable stew with chopped coriander on the rustic grain or ancient grain mix. Serve with naam breab.
* If you choose to use a combi oven, adjust the cooking time accordingly, on average 15 minutes less.
